In a medium, non-stick skillet over medium heat, add the sausage links and the white parts of the green onions. Sauté, breaking up the sausage into crumbles, until the sausage is deep, golden brown and totally cooked through, about 7 minutes.

Using a slotted spoon, remove the sausage and onions from the pan and set aside. Turn the pan off.

In a medium bowl, add the eggs, water, salt, and black pepper. Whisk well until pale yellow and fluffy.

Heat the same pan you cooked the sausage in at medium-low heat. Once hot, add the ghee. Once the ghee has melted, add the eggs. Cook slowly, letting the eggs cook undisturbed for about 30 seconds, then start pushing the sides in towards the middle with a silicone spatula.

Once the eggs are almost done, add in the sausage crumbles and chopped herbs. Stir to combine and cook until the eggs are scrambled to your liking. Transfer the eggs to a plate.

Wipe out the pan if needed. You’ll crisp your tortillas in this same skillet.

Turn the heat to medium for the skillet you’ve been using.

Working one tortilla at a time, add 1/4 cup of the goat cheese into a circle (a little smaller than the size of your tortilla). Cook until the cheese starts to release the grease and begins to get golden brown, about 30 seconds.

Once the cheese is golden around the edges and bubbly, add a tortilla directly on top of it and press down to combine the two. Continue to cook until the cheese is crisp and golden brown, another 30 seconds. You’ll know it’s done when you can very easily remove the tortilla from the pan.

Repeat with the remaining three tortillas.

To assemble, add an equal amount of eggs to each tortilla, and top with the remaining greens from the green onions. Enjoy!