Preheat oven to 400 degrees. Cover a large baking sheet with foil and evenly lay out strips of bacon. Bake for 15-20 minutes or until bacons starts to crisp around the edges.
While baking, dice onions and green peppers. Heat a large skillet with 2 tablespoons of coconut oil and sautee green peppers and onions until translucent, about 5 minutes. Whisk eggs in a large bowl and pour over veggies. Scramble until just cooked and set aside.
When bacon is done, pat with paper towel to remove some of the grease and chop bacon into bits.
Throw used foil away and recover the large baking sheet with new foil. Arrange tortilla chips on the baking sheet and cover with 8 ounces of cheese. Spread scrambled eggs on top and cover with the majority of the bacon, leaving some to garnish. Add the rest of the cheese and place in the oven for 10-15 minutes, rotating half way through to cook evenly. The cheese will be bubbling and the edge of the chips will start to turn golden brown.
Remove from the oven and top with more bacon, green onions and jalapenos if desired. Add salt and pepper to taste.