In a large skillet, heat over medium heat and add the breakfast sausage. Brown the sausage for about 5-7 minutes until it is no longer pink, then drain excess fat.

Add the frozen diced potatoes to the skillet with the cooked sausage. Stir and cook for 8-10 minutes until they are golden brown and crispy.

In a medium bowl, crack the large eggs and add milk, salt, and pepper. Whisk until well combined and slightly frothy.

In the same skillet, reduce heat to medium-low, melt the butter, and pour in the egg mixture. Scramble gently for about 3-4 minutes until just set but still creamy.

Warm flour tortillas in a clean skillet over low heat or microwave for 20-30 seconds wrapped in a damp paper towel.

On each warmed tortilla, layer portions of the sausage, potatoes, scrambled eggs, and shredded cheddar cheese. Add green onions if desired.

To roll each wrap, fold the sides in and tightly roll from the bottom to secure the filling. Optionally, toast in the skillet for a crispy finish.