Step 1: Prepare your potatoes. Heat olive oil in a large non-stick skillet over medium-high heat. Add diced potatoes and cook, stirring occasionally, until tender and golden brown, about 10-15 minutes. Season with salt and pepper. Remove from skillet and set aside.
Step 2: Cook the breakfast meat. In the same skillet, cook crumbled sausage or chopped bacon over medium heat until fully browned and cooked through. Drain any excess fat. Set aside with the potatoes.
Step 3: Scramble the eggs. Whisk eggs with milk, salt, and pepper until well combined. Melt a tablespoon of butter (if needed) in the skillet over medium heat. Pour in egg mixture and cook, gently pushing from the edges to the center, until just set and fluffy. Do not overcook.
Step 4: Assemble your filling. In a large bowl, gently combine the cooked potatoes, breakfast meat, scrambled eggs, and shredded cheese. Add any optional fillings like sautéed vegetables at this stage. Stir gently to combine evenly.
Step 5: Warm the tortillas. Wrap 3-4 tortillas in a damp paper towel and microwave for 20-30 seconds, or warm briefly in a dry skillet, to make them pliable and prevent tearing.
Step 6: Fill and roll the burritos. Place about ½ to ¾ cup of the filling mixture slightly below the center of each warm tortilla. Fold in the sides, then fold the bottom edge up and over the filling. Tightly roll the burrito from the bottom up to create a compact wrap.
Step 7: Wrap and freeze. Wrap each rolled burrito tightly in plastic wrap, then an additional layer of aluminum foil. Label with the date. Place in a freezer-safe bag or container and freeze for up to 3 months.
Step 8: Reheat and enjoy! To reheat, remove foil and plastic. Wrap loosely in a damp paper towel and microwave for 2-3 minutes, flipping halfway, until heated through. Alternatively, bake at 375°F (190°C) for 20-25 minutes, or air fry at 350°F (175°C) for 12-15 minutes. Serve with desired toppings.