In a large skillet, heat over medium heat and crumble 1 pound of breakfast sausage. Cook for 5-7 minutes until fully browned.

Add 2 cups of frozen diced potatoes to the skillet with the sausage. Cook for about 8-10 minutes until golden brown and crispy.

Crack 4 large eggs into a mixing bowl. Add ¼ cup of milk, salt, and pepper, and whisk until well combined.

Lower heat to medium, add 2 tablespoons of butter to the skillet, and pour in the egg mixture. Stir gently for 3-4 minutes until softly set.

Warm 4 flour tortillas in another skillet on low heat for about 30 seconds per side, or microwave for 15-20 seconds.

On each tortilla, layer cooked sausage, crispy potatoes, scrambled eggs, and shredded cheddar cheese.

Fold the sides of each tortilla inward, then roll tightly from the bottom. Optionally toast seam-side down in the skillet for 1-2 minutes.