Saute 1/2 pound ground breakfast sausage in a medium skillet. When browned, remove from skillet and drain on paper towels.
In a small bowl, whisk 4 large eggs with 1 tablespoon milk. Add a good pinch of salt and a few grinds of fresh pepper.
Pour 4 ounces pepper jack cheese into the same skillet used for the sausage and cook gently, stirring only occasionally, until eggs are cooked through but not dry-looking. Add sausage to eggs in the skillet. Take off the heat.
Place a spoonful of sausage/egg mixture along the straight edge of half a tortilla. Sprinkle with cheese. Roll up tightly starting with straight side.
Place rolls seam side down onto cookie sheet covered with parchment paper or a silicone mat. Spray (or brush) with olive oil .
Bake at 425˚ F (220˚C) for 12 minutes. Turn each taquito with tongs or spatula so the seam-side is up, spray with oil again, and bake for 8 more minutes or until golden brown and crispy. If any flautas have opened up in the baking process, gently press them back together.
Serve immediately with salsa and/or guacamole.
Notes
If your tortillas are a different size than mine, you may need to change the amounts of the remaining ingredients. No big deal. This is not a precise recipe.