Heat a 12" cast iron skillet over medium heat. Place the breakfast sausages in the skillet. You may need to add a little bacon fat/ghee/butter to keep the sausages from sticking. Cook them until they warm and starting to brown. Transfer the warm sausages to a plate and cover them to keep them warm.
Place the 1 T. of bacon fat/butter/ghee/coconut oil in the 12" cast iron skillet. Heat the cast iron skillet over low heat. Spread out the fat/butter/oil and wait for the cast iron skillet to feel warm but don't let it get so hot that it starts steaming.
Scramble the eggs in a large mixing bowl using a fork or hand-held beaters. Whisk in the milk and salt to taste. You could also add a dash of cinnamon to the eggs.
Pour the scrambled eggs into the warm skillet. Use a spatula to push the eggs towards the center of the pan. Keep scrambling the eggs until they are cooked to your preference. Remove the skillet from the heat and cover the skillet to keep the eggs warm.
Heat another skillet over medium heat but don't add any fat or oil. Warm each tortillas in the skillet until the tortilla is soft and flexible. Keep the warmed tortillas in a tortilla warmer or tortilla pocket.
To assemble and serve, divide the scrambled eggs into each of the tortillas. Place 1-2 sausage links in each tortilla. Drizzle each taco tortilla with maple cream.
Optional: Add a handful of gluten-free maple granola to each taco and garnish each one with a sprinkle of cinnamon sugar.