In a large skillet, add olive oil, potatoes, sausage, black pepper, garlic powder and salt and stir together while you break up the sausage.

Stir until sausage is cooked through and potatoes are tender.

In a large bowl, combine the eggs and milk together with a whisk.

Add eggs to the sausage and potatoes and stir together until eggs are cooked through.

Remove from heat and add shredded cheese on top of mixture then mix in and leave it to melt.

Grab a large tortilla and place sausage, potato and egg mixture to the center.

Add a scoop of sour cream and then fold up like a burrito, wrapping the ends in and rolling the tortilla shut.

Place burritos into a zip top bag, I usually place 2 into 1 quart sized bag for easy portioned amounts.

Place burritos into the freezer for later.

To reheat these breakfast burritos, wrap 1 individual burrito in a damp paper towel and microwave for 2:30 seconds on high heat, then remove the paper towel and microwave an additional 30 seconds or until the center feels warmed through from touching the outside of the burrito.

Serve with salsa or hot sauce if desired.

If not freezing, add salsa or hot sauce directly into the burrito when filling it.

Enjoy.