In a medium bowl whisk together egg product, milk, and garlic salt. Set egg mixture aside.
In a large skillet cook and stir sausage, sweet pepper, mushrooms, and onion over medium heat until sausage is brown and vegetables are tender. Drain off fat. Add egg mixture to skillet. Cook, without stirring, until mixture begins to set on the bottom and around edge.
With a spatula or a large spoon, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking over medium heat for 2 to 3 minutes or until egg mixture is cooked through but still glossy and moist. Immediately remove from heat. Stir in the 3/4 cup salsa, the romaine, and, if desired, jalapeno pepper.
Divide egg mixture among warm tortillas; top each with some of the cheese. Roll up. If desired, serve with additional salsa and grapes.