Preheat the oven to 350°F.

In a bowl, whisk together the eggs and heavy cream. Season with sea salt and black pepper.

In a large skillet, melt the butter over medium heat. Add the eggs and cook for about 2 minutes, scrambling them with a spatula.

Divide the scrambled eggs between the 2 tortillas. Add half of the bacon to each tortilla, reserving some for garnish. Top each tortilla with half of the shredded cheddar, reserving some for garnish.

Roll the tortillas and arrange them on a baking sheet. Sprinkle the tortillas with the reserved bacon and cheese. Bake for 12 to 13 minutes, until the cheese melts.

Top with the parsley and serve immediately