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Heat a large skillet over medium-high heat. Add the sausage and cook, breaking it into small crumbles with a spatula, for 5–6 minutes until browned throughout with no pink remaining. Transfer to a plate and wipe out any excess grease from the skillet.
Whisk the eggs, milk, salt, and pepper together in a mixing bowl until the yolks and whites are fully combined. Reduce the skillet heat to medium-low, add half the butter, and pour in the egg mixture. Cook, gently folding the eggs with a spatula every 20–30 seconds, until just set and no wet liquid remains but the curds are still soft, about 2–3 minutes. Remove from heat.
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