In a bowl, whisk together 8 organic egg whites, dash of salt, dash of pepper and a dash of milk.
Break up the 5.3 oz Boursin shallot and chive into bits or slice into squares.
In a skillet over medium heat, cook 16 oz. all-natural breakfast sausage breaking into small bits. Once cooked through remove from heat.
In another skillet, prepare with olive oil and heat to low/medium heat. Pour in the egg white mixture. Use a spatula to stir. When the eggs are cooked about 50% of the way, add in the broken up Boursin and whisk.
Once cooked through (do not over cook) remove from heat. The key to eggs is low and slow.
Lay a tortilla flat, place a large scoop of the sausage in the middle and then place a large scoop of the eggs on top. Sprinkle with a few tbsp. of the 6 oz mild cheddar cheese .
Fold in the sides of the tortillas so they almost touch and then roll. Continue this with all 6 tortillas.
Serve immediately or place on a parchment lined baking sheet and place in the freezer.
Once frozen transfer to a freezer safe container.
