In a large skillet, heat the olive oil over medium heat.

Add the diced potatoes, season with salt and pepper, and cook until golden brown and tender, about 10-12 minutes.

Add the diced bell peppers and onions to the skillet. Cook for another 3-5 minutes until the veggies are softened.

If using sausage or bacon, add it to the skillet now. Cook until heated through and slightly crispy, about 5 minutes.

In a bowl, whisk the eggs with a pinch of salt and pepper.

Pour the eggs into the skillet and scramble with the potato mixture until fully cooked, about 3-5 minutes.

Sprinkle the shredded cheese over the egg mixture. Stir until the cheese melts and is evenly distributed throughout.

Lay a tortilla flat on a clean surface. Spoon a portion of the egg mixture into the center, leaving space around the edges.

Fold in the sides of the tortilla, then roll it up tightly from the bottom. Make sure to tuck in the sides as you roll to keep the filling secure.

Wrap each burrito tightly in aluminum foil or plastic wrap. Place them on a baking sheet and freeze until solid, about 2 hours.