In a large mixing bowl, add the eggs, milk, chili powder, cumin, garlic powder, and cilantro. Whisk then set aside.
Heat the oil in a large non stick pan. When hot, add the onion, bell pepper, and tomatoes, season with salt and pepper as desired. Stir and cook for 5 minutes or until the onion and peppers are soft.
Whisk the egg mixture again, then pour into the pan, season with salt and pepper as desired and cook, stirring and folding to scramble the eggs, until the eggs are to your desired consistency.
Serve with toast and bacon.