In a medium bowl, whisk together large eggs, milk, salt, and pepper until the mixture is frothy and well combined.

Heat a non-stick skillet over medium heat and add butter, allowing it to melt and bubble. Pour in the egg mixture, stirring gently with a spatula. Cook for 5-7 minutes until the eggs are fluffy and slightly set but still moist.

While the eggs are finishing up, take your flour tortillas and toast them lightly in a separate skillet or microwave for about 30 seconds.

Lay a warm tortilla on a clean surface. Place a pre-cooked breakfast sausage link on one side of the tortilla, add a generous tablespoon of the scrambled eggs on top, and sprinkle shredded cheddar cheese over the filling.

Begin rolling the tortilla tightly from the sausage end, folding in the sides as you go to secure the filling inside.

In the same skillet you used for the eggs, add a little more butter or cooking spray to coat the bottom. Place the rolled tortillas seam side down and cook over medium heat for about 2-3 minutes until golden brown.

Once the roll-ups are golden and crispy, remove them from the skillet and slice them in half for easy eating.