1. Heat the olive oil in a large skillet.
2. Add the refrigerated hash browns and season with salt and freshly ground black pepper.
3. Cook the hash browns until golden and crisp, then transfer them to a plate.
4. In the same skillet, sauté the diced red bell pepper and diced yellow onion until tender. Remove and set aside.
5. Add the ground breakfast sausage to the skillet and cook until browned and fully cooked.
6. Drain excess grease from the sausage if needed.
7. In a bowl, whisk together the eggs and milk. Season with salt and pepper.
8. Cook the egg mixture into soft scrambled eggs.
9. Warm the tortillas if needed so they fold more easily.
10. Sprinkle shredded cheddar cheese over each tortilla.
11. Layer each tortilla with hash browns, sausage, sautéed vegetables, and scrambled eggs.
12. Fold each tortilla tightly into a burrito.
13. If serving immediately, add salsa, sour cream, avocado, or hot sauce if desired, then toast the burritos in a lightly greased skillet until golden and crisp on all sides.
14. If freezing, do not add salsa, sour cream, avocado, or hot sauce inside the burritos.

Freezing Instructions

1. Wrap each burrito individually in plastic wrap.
2. Place the wrapped burritos in a freezer-safe bag.
3. Freeze for up to 2 months.

Reheating Instructions

1. Thaw the burrito overnight in the refrigerator.
2. Microwave for 45 to 60 seconds to warm the inside.
3. Toast in a skillet until the tortilla is crisp.
4. Alternatively, reheat in a 350°F oven until warmed through.