Let's cook.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the breakfast sausage and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess grease and set the sausage aside.
In a medium bowl, whisk together the 6 large eggs, 2 tablespoons of milk, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper until well combined.
Return the skillet to medium-low heat. Pour in the egg mixture and cook, stirring occasionally with a spatula, until the eggs are set and fluffy, about 3-5 minutes.
Warm the flour tortillas: you can do this by heating them individually in a dry skillet over medium heat for 15-20 seconds per side, or by wrapping them in a damp paper towel and microwaving for 30 seconds.
To assemble each burrito, lay a warm tortilla flat. Spoon a quarter of the cooked sausage onto the center, followed by a quarter of the scrambled eggs.
Sprinkle about 1/4 cup of shredded cheddar cheese over the sausage and eggs.
Fold in the sides of the tortilla, then tightly roll it up from the bottom to create a burrito.
Serve immediately, or wrap in foil for later enjoyment.
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