Dice the onion, bell peppers, and jalapeño (if using). Crumble the sausage or chorizo and slice the avocado.

In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well blended.

In a large nonstick skillet, heat the olive oil over medium heat. Add the diced onion, bell peppers, and jalapeño. Sauté for about 5 minutes until soft.

Pour the egg mixture into the skillet with the sautéed vegetables. Gently stir until softly set but still slightly runny.

Stir in the crumbled sausage or chorizo and sprinkle cheese over the mixture. Remove from heat when cheese melts.

Warm tortillas in a separate skillet or microwave. Spoon egg mixture into each tortilla and top with salsa, avocado, and cilantro.

Wrap tightly to enclose filling.

Serve immediately with optional sides of sour cream and extra salsa.