Put the ground beef in a mixing bowl. Sprinkle the garlic powder, onion powder, sage, salt, and pepper over the ground beef. Mix it together until thoroughly combined, and voila, now you have ground beef sausage. ? Cover the sausage and set it aside in the refrigerator for 10-ish minutes.

Take the sausage out of the fridge and cook it in a large skillet (I use my big daddy 12″ skillet) over medium high heat for about 8-10 minutes or until browned. Do not drain the sausage – you need the fat.

Add in the flour, cook and stir until the sausage is evenly coated. Pour the milk into the skillet stirring constantly until the gravy begins to thicken up and simmer for 3-5 minutes. Add salt and pepper to taste and keep warm until you’re ready to build your burritos.

Grab a mixing bowl, crack your eggs into the bowl, pour in the water or milk, and whisk it up. Meanwhile, add the butter to another large-ish skillet and heat over medium heat. I feel like I’m saying “heat” a lot, anyway…

Once the skillet is hot and the butter is melted, reduce the heat to medium-low and add your whisked eggs. Let them set in the skillet until the edges look like they’re just about set. Then stir them with a wooden spoon or spatula until beautiful egg curds form and you have perfectly fluffy scrambled eggs. Take your newly scrambled eggs off the heat, so they don’t overcook. 

Warm the tortillas in the microwave for about 30 seconds. To assemble spoon some eggs into the middle of a tortilla, followed by some gravy, and sprinkle with the shredded cheddar. Fold the tortilla, neatly wrapping up the contents. 

Repeat the assembly steps until you run out of eggs, or gravy, or tortillas. Serve the burritos immediately or wrap them in foil and toss them in the freezer for breakfast at a later date. Enjoy!