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

Heat the olive oil in a large skillet over medium heat. Add the diced bell peppers and red onion, sautéing for about 3-4 minutes until softened.

Pour the egg mixture into the skillet with the vegetables. Cook, stirring gently, until the eggs are scrambled and fully cooked, about 5-7 minutes.

Add the cooked sausage and half of the shredded cheese to the skillet, stirring until the cheese is melted and everything is heated through.

Warm the flour tortillas in a separate skillet or microwave for a few seconds until pliable.

Spoon the egg mixture evenly onto the center of each tortilla. Top with salsa and the remaining cheese.

Fold in the sides of the tortilla and roll it up tightly from the bottom to create a wrap.

Serve warm, garnished with fresh cilantro if desired.