In a large skillet, heat the pan over medium heat and add your breakfast sausage. Cook for about 5-7 minutes, breaking it apart with a spatula until browned and cooked through.

Add frozen diced potatoes to the skillet with the sausage. Continue cooking over medium heat for 8-10 minutes, stirring occasionally, until the potatoes are golden brown and crispy on the edges.

While the sausage and potatoes are cooking, whisk together large eggs, milk, and a pinch of salt and pepper in a bowl.

Once the potatoes are crispy, push them and the sausage to one side of the skillet. Melt butter on the empty side and pour in the egg mixture, scrambling for 3-4 minutes until just set.

Warm tortillas in a separate dry skillet over low heat for 30 seconds on each side.

Lay the warmed tortillas on a flat surface and layer each with cooked sausage, crispy potatoes, scrambled eggs, and shredded cheddar cheese.

Carefully fold the sides of the tortilla inwards and roll from the bottom up to enclose the filling tightly.