Cook the boudin. Heat a skillet over medium. Add the boudin filling and cook 4–5 minutes, breaking it up and tossing until heated through and slightly crispy in spots. Transfer to a bowl.

Scramble the eggs. Wipe the skillet, melt the butter over medium-low, and pour in the beaten eggs. Season with salt and pepper. Stir gently until just set — soft and pillowy, not dry.

Warm the tortillas. Wrap them in a damp paper towel and microwave 20–30 seconds, or warm in a dry skillet.

Build the burritos. Spoon the boudin and eggs down the center of each tortilla. Add cheese or salsa if you like. Fold in the sides and roll tight.

Serve hot. A line of hot sauce on top, and you're set.