Instructions

1. In a large skillet over medium heat, add the olive oil. Once hot, add the diced onion and bell pepper. Sauté for 5-7 minutes until the vegetables are softened.
2. Add the diced potato to the skillet, season with salt and pepper, and cook for an additional 10 minutes, stirring occasionally, until the potatoes are tender and slightly crispy.
3. In a separate bowl, whisk together the eggs, milk, and a pinch of salt and pepper. Pour the egg mixture into the skillet with the vegetables and potatoes, stirring gently to scramble.
4. Cook the egg mixture for about 5 minutes, or until the eggs are just set, then stir in the cooked sausage and cheese until combined and melted.
5. Warm the flour tortillas in a dry pan or microwave for a few seconds until pliable. Spoon an equal portion of the egg mixture onto each tortilla.
6. Fold the sides of the tortilla over the filling, then roll from the bottom up to form a burrito. Repeat with remaining tortillas.
7. Serve the breakfast burritos hot, garnished with salsa and chopped cilantro if desired.