To a large saute pan, add the sausage and cook over medium to medium-high heat until brown and cooked through, about 10 minutes. Remove from heat and transfer the sausage to a paper towel-lined plate.

To the same skillet placed over medium heat, add the potatoes, onion, green and red bell peppers. If you find that the pan is too dry, add a tablespoon of olive oil. Season generously with salt and black pepper. Cook for 10-12 minutes until all veggies are tender. Add the garlic and cook for an additional 2 minutes. Remove from heat and transfer the mixture to a bowl. To the same bowl, add the sausage and stir to combine. Set aside.

In a medium bowl, whisk the eggs, milk and Italian seasoning. Season with salt and black pepper and stir in the cheese.

To the same skillet placed over medium heat, add the egg mixture and cook the eggs, scrambling them as they cook. When cooked through, add the veggie and sausage mixture back to the saute pan. Toss the ingredients together and then remove from heat. Allow for the eggs to cool for about 15 minutes.

On a large surface, place your flour tortillas. Spoon about 1/4 to 1/3 cup of the egg mixture onto each flour tortilla. Do not overfill as the tortillas will be hard to roll. Roll up each tortilla by folding in the sides and rolling away from you. I had 12 burritos when all was said and done.

Wrap each burrito tightly in plastic wrap and place in a gallon-sized freezer bag. The burritos will store in the freezer for about a month and a half to two months.

To reheat the burritos, remove from freezer and plastic wrap and microwave for about a minute or until warm. Alternatively, you could also bake them in the oven for about 10-15 minutes at 350 degrees F or until warm.