In a large mixing bowl, whisk together the eggs and milk until well combined. This will create a fluffy texture when cooked.

Heat the olive oil in a large skillet over medium heat. Once hot, pour in the egg mixture.

Cook the eggs, stirring gently with a spatula, until they are just set but still slightly runny. This should take about 5-7 minutes.

Remove the skillet from heat and stir in the shredded cheese, cooked sausage, bell peppers, salt, and black pepper. Mix until the cheese is melted and everything is evenly distributed.

Lay a flour tortilla flat on a clean surface. Spoon about 1/4 of the filling mixture into the center of the tortilla.

Fold the sides of the tortilla over the filling, then roll it up from the bottom to the top, ensuring the filling is securely wrapped inside.

Repeat this process with the remaining tortillas and filling.

Wrap each burrito tightly in aluminum foil to prevent freezer burn.

Place the wrapped burritos in a freezer bag, label with the date, and store in the freezer for up to 3 months.

To reheat, remove the burrito from the foil and place it on a microwave-safe plate. Microwave on high for 2-3 minutes, or until heated through.

Alternatively, you can reheat in the oven at 350°F (175°C) for 20-25 minutes, wrapped in foil.