Brown. Heat olive oil in a large skillet over medium-high heat. Cook sausage, breaking it apart, until browned and cooked through, about 5 to 6 minutes. Remove and set aside.

Saute. In the same skillet, cook diced bell pepper, onion, and hash browns for 4 to 5 minutes until softened and lightly golden.

Scramble. Push the veggies to one side. Pour in beaten eggs seasoned with salt, pepper, and garlic powder. Scramble until just set, about 2 minutes. Mix everything together with the cooked sausage.

Roll. Warm tortillas in the microwave for 15 seconds to make them pliable. Divide the filling among the tortillas, sprinkle with cheese, and fold into tight burritos. Tuck the sides in first, then roll.

Freeze. Wrap each burrito individually in foil, then place in a large freezer bag. Freeze for up to 3 months.