Combine the eggs, milk and nutritional yeast until well mixed.

In a medium frying pan, saute the bacon, tomato and spinach until the spinach has wilted.

Add the egg mixture and allow to cook slightly before scrambling.

Place the thinly sliced jicama on a plate in the microwave and heat for 20-25 seconds, or until they are just beginning to soften.

Assemble the scrambled eggs on the tortillas, add any additional toppings and enjoy!