Cook the sausage. Heat a large skillet over medium heat.
Add the sausage and cook, breaking it up with a spoon, until it browns and cooks through, about 6 to 8 minutes. If there is a lot of grease, drain off most of it, leaving just a light coating in the pan.
Whisk the eggs. In a medium bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder. Mix until the eggs look smooth and slightly frothy.
Scramble the eggs with the sausage. Reduce the heat to medium-low.
Pour the egg mixture over the cooked sausage. Gently stir with a spatula, pushing the eggs from the edges toward the center, until soft curds form and the eggs set but still look moist. This usually takes 3 to 5 minutes.
Warm the tortillas. While the eggs cook, warm the tortillas so they do not crack when you roll them.
You can wrap them in a damp paper towel and microwave for 20 to 30 seconds, or heat them one by one in a dry skillet for a few seconds on each side.
Add the cheese. Turn off the heat under the skillet. Sprinkle the shredded cheese over the sausage and egg mixture. Let it sit for a minute so the cheese starts to melt and cling to the eggs and sausage.
Fill the tortillas. Lay a warm tortilla on a flat surface.
Spoon some of the sausage egg and cheese mixture in a line down the center, leaving a little space at the edges. You should divide the filling fairly evenly among all 8 tortillas.
Roll them up. Fold in the sides of the tortilla over the filling, then roll from the bottom up into a snug roll-up. Place each roll-up seam side down on a plate or cutting board so it stays closed.
Crisp the roll-ups (optional but tasty). For a slight crunch, wipe out the skillet, add a small amount of butter or oil, and return it to medium heat.
Place the roll-ups seam side down in the skillet and cook for 1 to 2 minutes per side until the tortillas lightly crisp and turn golden in spots.
Finish and serve. Sprinkle the tops with chopped green onion or herbs if you like. Serve warm with salsa, hot sauce, or ketchup on the side.
