Cook the sausage. Heat a large skillet over medium heat. Crumble in the sausage and cook for 8 to 10 minutes, breaking it up, until browned. Drain off extra fat.

Crisp the potatoes and peppers. In the same skillet, heat 1 tablespoon of oil. Add the hash browns, bell pepper, onion, 1/2 teaspoon salt, and garlic powder. Cook 8 to 10 minutes, stirring now and then, until golden.

Scramble the eggs soft. Whisk the eggs, milk, remaining 1/2 teaspoon salt, and black pepper. Melt 1 tablespoon of butter in the skillet over medium-low. Pour in the eggs and stir gently 3 to 4 minutes until just set but still soft.

Warm the tortillas. Warm each tortilla in a dry pan for 20 seconds per side, or wrap the stack in a damp paper towel and microwave 30 seconds.

Assemble the burritos. Lay a tortilla flat. Add a scoop of eggs, sausage, potato-pepper mix, and a sprinkle of cheddar down the center. Fold in the sides, then roll up tightly.

Wrap and freeze. Wrap each burrito tightly in foil, then place all of them in a freezer bag. Squeeze out the air, label with the date, and freeze up to 3 months.