In a medium bowl, whisk together the eggs, milk, salt, and black pepper until the mixture is smooth and lightly frothy.

Melt the butter in a large skillet over medium heat. Add the diced bell pepper and cook for about 2 minutes until slightly softened.

Pour in the egg mixture and stir gently, scrambling the eggs for 3-4 minutes until they are just set but still tender.

Stir in the cooked and crumbled breakfast sausage along with the shredded cheddar cheese. Fold the mixture until the cheese melts slightly and everything is evenly combined.

Heat each tortilla in the microwave for about 15-20 seconds or in a dry skillet over medium heat briefly.

Divide the egg, sausage, and cheese mixture evenly among the warmed tortillas.

Place the filling in a line just below the center of each tortilla, fold in the sides, then roll from the bottom up tightly to form a burrito.

Press two candy eyeballs or small pieces of black olive onto the top of each wrapped burrito.

Serve warm, or wrap in foil and refrigerate for up to 3 days.