Heat a non-stick skillet over medium heat and brown the halal sausage for about 6 minutes, stirring occasionally until it’s nice and crispy.

Add turkey bacon to the same pan, cooking until crispy, around 4-5 minutes, then remove and chop into bite-sized pieces.

Whisk together eggs, milk, garlic powder, pepper, and salt until pale and airy, making sure to incorporate air for fluffiness.

Pour the egg mixture into the skillet, gently scrambling and combining with the cooked meats until just set, creating a creamy filling.

Warm tortillas until pliable, then fill each with the egg and meat mixture. Top with shredded cheddar and any optional add-ins you love!

Roll the tortillas tightly, tucking in the ends, and serve immediately, or wrap for easy storage throughout the week.