Cook the protein: In a large skillet over medium heat, cook sausage, bacon, or chorizo until browned and cooked through. Drain excess fat if needed. Set aside.

Sauté veggies: In the same skillet, add a bit of oil if the pan is dry. Cook diced onion and bell pepper with a pinch of salt until soft and lightly browned, about 5–7 minutes.

Add potatoes (optional): Stir in cooked potatoes or hash browns and cook until lightly crisp. Season with garlic powder, chili powder or smoked paprika, salt, and pepper. Transfer to a bowl.

Scramble the eggs: Whisk eggs with a pinch of salt and pepper. Melt butter in the skillet over medium-low heat. Cook eggs gently, stirring, until just set and still soft. Don’t overcook—they’ll heat again later.

Warm tortillas: Briefly warm tortillas in a dry pan or microwave so they’re pliable and less likely to tear.

Assemble: Lay out a tortilla. Add a modest layer of eggs, protein, veggie-potato mix, and a sprinkle of cheese. Don’t overfill; aim for 3/4 cup filling total.

Fold and roll: Fold the sides in, then roll tightly from the bottom up. Place seam-side down. Repeat with remaining tortillas.

Optional crisp: For better texture later, sear each burrito seam-side down in a lightly oiled skillet for 30–60 seconds per side. This helps seal and reduces sogginess.

Cool completely: Let burritos cool on a rack for 15–20 minutes. Cooling prevents steam from ruining the tortillas in the freezer.

Wrap for freezing: Wrap each burrito tightly in parchment, then foil, or just use a snug double layer of parchment. Place in a labeled freezer bag. Freeze up to 3 months.