If using, slice or dice the sausage into bite-sized pieces.

Heat the butter in a non-stick skillet over medium heat.

Add the sausage to the skillet and cook until it's browned and heated through, about 4-6 minutes.

While the sausage cooks, whisk the eggs in a bowl with the milk, salt, and pepper. If using, add the dried onion flakes and dried herbs.

Reduce the heat to low, pour the egg mixture over the sausage in the skillet.

Stir the eggs gently and continuously with a spatula, scraping the bottom and sides of the pan, until they form soft curds and are cooked through but still slightly moist. This should take 3-5 minutes.

Remove the skillet from the heat immediately.

Serve the egg and sausage scramble alongside the torn lettuce leaves.