In a large bowl, combine avocado, tomatoes, shallot, garlic, jalapeño (if using), lime juice, ½ tsp salt, cumin (if using), and cilantro. Cover and refrigerate at least 10 minutes.
Whisk eggs in a separate bowl with smoked paprika and ¼ tsp salt. Set aside.
Heat 1 tsp vegetable oil in a non-stick skillet over medium-high. Cook plant-based sausage until browned (4-5 minutes). Remove with a slotted spoon.
Reduce heat to low. Add eggs to the same pan and scramble until just set (2-3 minutes). Return sausage to the pan, mix, and stir in shredded cheese until melted.
Warm tortillas in a dry skillet for 10-15 seconds per side. Spread ½ cup salsa down the center of each tortilla, add 1 cup egg-vegetable mixture, fold tightly, and serve.