Southwest Scrambled Egg Burritos

When you have a little more time for breakfast.  These also work for camping, just make them up and individually wrap in foil. Warm up over the camp fire when ready.

8 large eggs
1/4 cup water
3 links fully cooked turkey or chicken sausage
1 tbsp canola oil, divided
1/2 cup shredded Pepper Jack cheese
4 garlic and herb flavoured soft tortillas

• Whisk eggs and water in a large bowl.
• Whit a sharp knife, score casing of sausage down one side and pull off.  Coarsely chop filling.
• Heat 1 tsp oil in skillet over medium high heat.  Add sausage and cook just until lightly browned, 2 minutes; remove.  Wipe out skillet.
• Heat remaining oil in skillet over medium heat.  Add egg mixture, then sausage over top and cook just 1 minute, until starting to set on bottom.  Start turning eggs over to scramble gently and allowing soft parts to set, cooking about 1 to 2 minutes.  When eggs are almost cooked, sprinkle with cheese and finish cooking just until set but not dry. 
• Wipe out skillet and heat over medium high heat.  Toast tortillas in dry or lightly greased pan on wine side until golden, 1 minute.  Fill centre of toasted side of each tortilla with 3/4 cup egg mixture.  Roll up and toast seam side down until lightly golden, 1 minute more.