• In a skillet, on medium heat, melt the butter.
• Meanwhile, crack the eggs and add them to a bowl. Whisk to scramble.
• When the butter has melted, add the eggs to the skillet and cook until scrambled and fully cooked. Remove from skillet.
• Add the ground Italian sausage to the skillet, breaking it up as it cooks.
• When fully cooked and crumbled, remove from skillet into a bowl

Assembly

• Preheat oven to 400°F
• On a parchment lined baking sheet, start the assembly of the tacos. You want to do this on the surface you are baking them on so that you don't have to move the fragile tacos much.
• Distribute the egg, crumbled sausage, and cheese between your tortillas like this image.
  
• Fold the tortilla up to form a taco. Repeat for all tortillas.
• Place a second baking sheet on top of the folded tacos to hold them together.
• Bake for 5 minutes, just until the cheese has melted to "glue" the tacos closed.
• Remove from oven and allow to FULLY cool. If you don't do this, you will have freezer burn once they freeze.
• Place tacos on a pan or rack into the freezer so they freeze individually.
  
• After a minimum of 3 hours, you can remove from the freezer and transfer the tacos to a freezer safe container and store up to 4-6 months.

Reheat in microwave from frozen

• Wrap your taco(s) inside a paper towel (to absorb excess moisture on reheat).
• Microwave on high for one minute. Check tacos, and in 20-30 second increments, add time until the taco is fully heated.
• For a crispy taco, place in a skillet on high heat until crispy layer forms, flip and repeat. OR add to an airfyer at 400 for a few minutes, until desired crispiness.