1. Preheat oven to 400-425°F depending on how crispy you like the taquitos. Line a baking sheet with foil or parchment and lightly brush with melted butter or spray with cooking spray.

2. In a large skillet over medium-high heat, cook Italian sausage until no longer pink, breaking it apart as it cooks. If using sausage links, chop them into bite-sized pieces once cooked. Drain excess fat if needed.

3. Add chopped onion and minced garlic to the skillet and cook 2-3 minutes until the onion is translucent.

4. Stir in red and green bell peppers and cook for another minute. Season with Italian seasoning if using, cumin, salt, and black pepper. Add any optional veggies such as green chiles, spinach, or mushrooms and cook until just tender.

5. Crack eggs into a bowl and whisk together with a splash of milk or water. Pour the eggs over the sausage and vegetable mixture and cook, stirring constantly, until the eggs are fully scrambled and set.

6. Wrap tortillas in a damp paper towel and microwave 1-2 minutes until warm and pliable, or warm individually in a dry skillet for a few seconds per side.

7. To assemble, place a warm tortilla on your work surface. Add 2-3 tablespoons of the sausage and egg mixture down the center and top with about 1 tablespoon shredded cheese.

8. Roll the tortilla tightly around the filling, folding the sides in slightly as you go, and place seam-side down on the prepared baking sheet. Repeat with remaining tortillas and filling.

9. Brush or spray the tops of the taquitos lightly with melted butter or cooking spray.

10. Bake for 10-15 minutes at 400°F, or 10-12 minutes at 425°F, until the taquitos are golden brown and crispy.

11. Allow to cool for 2-3 minutes before serving. Serve warm with salsa verde, sour cream, or your favorite dipping sauce.