Prepare breakfast taco toppings and set aside.
In a medium bowl, whisk together eggs, milk, salt and pepper.
Heat butter in a non stick pan, over low heat.
For the best scrambled eggs, use a fine mesh strainer to strain eggs into pan.
Heat eggs over low heat, stirring gently with a nonstick rubber spatula occasionally, just until soft curds start to form. Don't rush this step. This is how you get tender scrambled eggs.
While waiting for eggs to heat on low, warm flour tortillas according to package directions.
Once egg curds start to form, increase heat to medium low and fold eggs gently as curds form more quickly. Remove eggs from heat when eggs still look slightly undercooked as they will continue to cook.
Assemble breakfast tacos.
This recipe makes about 8 breakfast tacos. Serving size is 1-2 tacos per person depending on appetites.