Preheat your oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish.

To prevent the tortillas from cracking, warm them slightly. Wrap the stack of 12 tortillas in a damp paper towel and microwave for 30-45 seconds until pliable. Brush each side of the warm tortillas lightly with vegetable oil or spray with cooking spray.

Arrange the oiled tortillas standing up in your prepared baking dish, packed closely together so they support each other in a 'U' shape.

Place a large skillet over medium-high heat. Add the ground sausage and cook, breaking it up with a spatula, until it's browned and cooked through, about 5-7 minutes. Drain any excess grease.

In a large mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined.

Wipe out the skillet, reduce heat to medium-low, and pour in the egg mixture. Cook, stirring gently and constantly, until the eggs are softly scrambled and just set (they will cook more in the oven). Remove from heat.

Return the cooked sausage to the skillet with the eggs. Stir in 1 cup of the shredded cheese.

Carefully divide the egg and sausage mixture evenly among the taco shells in the baking dish.

Sprinkle the remaining 1/2 cup of cheese over the top of the filled tacos.

Bake for 10-12 minutes, or until the cheese is melted and bubbly and the tortilla edges are golden brown and crisp.

Remove from the oven and let cool for a minute or two before carefully serving. Garnish with your favorite toppings like salsa, sour cream, and cilantro.