Whisk eggs with milk, salt, and pepper. Scramble in a skillet with 1 tablespoon of butter or oil until just set. Cook any breakfast meat or veggies separately or with the eggs.

Lightly warm each tortilla in a dry skillet for 10-15 seconds per side, or microwave briefly, until soft and pliable.

Spread a thin layer of softened cream cheese or mashed avocado over one side of each warm tortilla, leaving a small border.

Arrange a portion of scrambled eggs down the center of each tortilla, then sprinkle with cooked breakfast meat (if using), sautéed bell peppers (if using), and shredded cheese. Do not overfill.

Fold in the two sides of the tortilla over the filling, then roll it up tightly from the bottom.

To toast, heat the remaining 1 tablespoon of butter or oil in a clean skillet, place the roll-ups seam-side down, and cook for 1-2 minutes per side until golden brown and the cheese is gooey.

Serve the roll-ups whole or sliced diagonally, accompanied by salsa, hot sauce, or fresh fruit.