Cook the Sausage:
Heat a large skillet over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Once done, remove from the skillet and set aside. Drain excess grease if necessary.

Sauté the Veggies:
In the same skillet, add a bit of olive oil if needed. Sauté the diced bell peppers and onions until softened, about 3-4 minutes. Set aside with the cooked sausage.

Scramble the Eggs:
In a large bowl, whisk together the eggs, milk (if using), salt, pepper, and any additional seasonings (garlic powder, cumin, paprika). Heat a nonstick skillet over medium-low heat, and add a tablespoon of olive oil or butter. Pour in the egg mixture and cook, stirring gently, until the eggs are scrambled and cooked through, about 4-5 minutes. Be careful not to overcook the eggs; they should be soft and creamy.

Assemble the Burritos:
Lay out the flour tortillas on a clean surface. Start by adding a scoop of scrambled eggs to the center of each tortilla. Then, add a scoop of cooked sausage, sautéed veggies, and a sprinkle of shredded cheese. You can also add salsa, avocado slices, or any other desired fillings at this point.

Wrap the Burritos:
Fold in the sides of each tortilla and then roll it up from the bottom to the top, ensuring the filling stays secure inside. Repeat the process for the remaining tortillas.

Store the Burritos:
To meal prep, wrap each burrito tightly in plastic wrap or foil and store them in an airtight container in the fridge for up to 4-5 days. Alternatively, you can freeze the burritos for up to 3 months. If freezing, wrap each burrito individually in plastic wrap and then in foil, and store in a freezer-safe bag.

Reheat and Serve:
To reheat a burrito, remove the foil or plastic wrap, wrap the burrito in a damp paper towel, and microwave for 1-2 minutes until heated through. If frozen, microwave for 2-3 minutes or heat in the oven at 350°F (175°C) for 20-25 minutes.