In a large skillet over medium-high heat, cook the ground sausage until browned, breaking it up with a spoon. Drain any excess grease. Add the diced potatoes to the skillet and cook until golden and crispy. Remove from the skillet and set aside.

In a medium bowl, whisk together the eggs, milk, salt, and pepper. Pour the egg mixture into the same skillet and cook over medium heat, stirring gently, until the eggs are just set. Avoid overcooking.

Allow all cooked fillings (sausage, potatoes, and eggs) to cool completely to room temperature. This is a crucial step to prevent soggy tortillas after freezing.

Warm the tortillas for 15-20 seconds in the microwave to make them pliable. Lay a tortilla flat and layer the fillings in the center: a sprinkle of cheese, followed by the sausage, potatoes, and eggs. Top with another sprinkle of cheese.

Fold the bottom edge of the tortilla up and over the fillings, tucking it in snugly. Fold in the sides, then roll the burrito up tightly.

Wrap each burrito individually and tightly in parchment paper, followed by a layer of aluminum foil. Place the wrapped burritos in a large freezer-safe bag. They can be stored in the freezer for up to 3 months.

To reheat from frozen, remove foil and parchment, wrap in a damp paper towel, and microwave for 2-3 minutes, flipping halfway through. For a crispy finish, pan-fry in a dry skillet for 1 minute per side after microwaving.