Prep your ingredients. Crack the eggs into a bowl, add milk if using, and whisk with a pinch of salt and pepper. Chop the onion, bell pepper, garlic, and cilantro. Set out toppings so you can assemble quickly.

Cook the sausage. Warm a large skillet over medium heat. Add the sausage and cook, breaking it up with a spatula, until browned and cooked through, about 6–8 minutes. Remove to a plate and spoon off excess fat if needed, leaving about 1 tablespoon in the pan.

Sauté the aromatics. In the same skillet, add the onion and bell pepper. Cook until softened, 4–5 minutes. Stir in the garlic, smoked paprika, cumin, and chipotle. Cook 30–60 seconds until fragrant.

Combine with sausage. Return the sausage to the pan and toss to coat in the spices. Taste and adjust seasoning with salt and pepper. Keep warm over low heat.

Scramble the eggs. In a separate nonstick skillet, melt the butter over medium-low heat. Pour in the eggs and let them sit for a few seconds, then stir gently with a spatula. Cook until just set and still slightly glossy, 3–5 minutes. Season lightly with salt and pepper.

Warm the tortillas. Heat tortillas directly over a gas flame for 10–15 seconds per side for a light char, or warm them in a dry skillet. Keep them wrapped in a clean towel to stay soft.

Assemble. Fill each tortilla with a spoonful of the sausage mixture and a scoop of eggs. Top with cheese so it melts slightly, then add cilantro, a squeeze of lime, and any extra toppings you like.

Serve with salsa or hot sauce. Keep it simple with a smoky salsa or brighten it up with pico de gallo. Eat right away while warm.