For the chipotle-honey bacon: Preheat the oven to 400 degrees F. Whisk together the honey and chipotle in a small bowl until combined; set aside.
Put the bacon slices on a baking sheet in one layer, about 2 inches apart. Bake, flipping once, until the bacon is golden brown and crispy, about 25 minutes. Remove from the oven, blot the top of the bacon with some paper towels and carefully pour off any fat from the baking sheet. Immediately brush the top of the bacon slices with the honey glaze and let sit until the bacon cools down and the glaze hardens.
For the creme fraiche eggs: Heat the butter and oil in a large nonstick skillet over medium heat. Add the onion and some salt and pepper and cook, stirring occasionally, until soft, about 5 minutes. Add the serrano and cook to soften slightly, about 2 minutes.
Whisk the eggs in a bowl until light and fluffy. Add the eggs to the skillet, dollop with bits of creme fraiche and cook, stirring constantly, just until soft curds begin to form. Stir in some more salt and pepper and immediately remove from the heat.
Spoon some of the eggs into each tortilla, top with 2 strips of bacon and fold. Serve immediately.
Roll the masa into four 1-ounce balls; cover them with damp paper towels.
Heat a heavy skillet over medium heat. Line a tortilla press with a piece of plastic wrap or a self-sealing bag that has been cut so that only the bottom is still attached. Put one of the dough balls slightly off center in the press and close to flatten. Carefully peel the tortilla from the plastic.
Cook in 30-second increments, turning a few times, until warmed through and lightly toasted. Keep warm wrapped in clean kitchen towels and repeat with the remaining masa, stacking and rewrapping the tortillas so that they steam and stay pliable.