1. Start by heating a non-stick skillet over medium heat and add the butter or oil.
2. In a bowl, whisk together the eggs, milk (if using), salt, and pepper until fully combined and slightly frothy.
3. Pour the eggs into the skillet and cook gently, stirring occasionally, until they’re softly scrambled but still moist. This usually takes about 3-4 minutes. Be careful not to overcook; you want them fluffy and tender.
4. Warm the tortillas in a separate dry skillet or microwave for about 15 seconds to make them pliable.
5. Lay each tortilla flat and divide the scrambled eggs evenly among them.
6. Sprinkle the cooked sausage and shredded cheese over the eggs. If you’re adding any veggies or hot sauce, now’s the time to layer those in.
7. Carefully roll up each tortilla, folding in the sides as you go to keep the filling secure.
8. Optional: Place the roll-ups seam-side down in the skillet and cook for 1-2 minutes on each side until the tortillas are golden and the cheese is melted.
9. Serve warm and enjoy immediately—though I’ll admit, I’ve wrapped one up for the car ride and it still tasted great an hour later.

One trick I learned from my early days balancing cooking and parenting is to keep the eggs slightly undercooked before rolling. The residual heat inside the wrap finishes them off perfectly, preventing dryness. It’s those little kitchen hacks that make all the difference when time is tight.