Gather all your ingredients. Crack the eggs into a large bowl and whisk them together with milk. Add salt and pepper to taste.

In a non-stick skillet over medium heat, pour the egg mixture and cook until softly scrambled, about 4-5 minutes, stirring regularly to prevent sticking.

In another large bowl, combine the cooked sausage or turkey, shredded cheese, bell peppers, and potatoes. Gently fold in the scrambled eggs.

Lay a tortilla on a clean surface. Spoon a generous portion of the filling onto the center of the tortilla. Fold the sides in and roll it up tightly. Repeat with the remaining tortillas.

Wrap each burrito tightly in plastic wrap and then place them in a resealable freezer bag. Label the bags with the date.

Store in the freezer for up to three months.

To reheat, unwrap from plastic and microwave for about 2-3 minutes or until heated through.