In a saute pan over medium heat, drizzle in one tablespoon of olive oil. Once the oil is hot, saute the peppers and onions with a big pinch of salt. Cook, stirring often, until soft and browned in spots, about 7 minutes. Remove from heat.

While the peppers and onions are cooking, heat another large saute pan over medium-high heat and add the breakfast sausage. Cook the sausage until well-browned and crispy in spots. We are trying to build lots of flavor here, so crispy is a very good thing. Once your sausage is done, remove it from the pan with a slotted spoon onto a plate, reserving about 2 tablespoons of grease in the pan. If you have more than 2 tablespoons, go ahead and drain some off.

Still over medium-high heat, add your potatoes to the sausage pan. Give them a good stir to get them coated in grease, then get them settled into a single layer. Let them sit for 3-5 minutes without stirring, then stir and redistribute into a single layer again. Try to get non-crisped sides of the potatoes to the bottom of the pan, but it definitely doesn't have to be perfect. Let sit for 5 more minutes, then repeat. Keep this up until your potatoes are nice and crisp. Again... don't skimp on this part! Season your potatoes with a good sprinkling of season salt and remove to a plate. 

Next are the eggs. Over medium-low heat, pour your whisked eggs into the potato pan. Season with salt and pepper. Scramble your eggs (see notes for my preferred method - changed my mind completely about scrambled eggs!), and just before they are done, sprinkle with 3/4 of the cheese, then give the eggs a few more quick stirs and take the eggs off the heat (they will finish cooking/melting, I promise). Stir in the sausage and pepper/onion mixture but be sure to leave some bigger egg chunks.

Take your tortillas out of the package and wrap them in a slightly damp but clean dish towel. Heat in the microwave for 30-45 seconds. This steams your tortillas and keeps them a lot more 'foldable'. 

Next up - assembly. Cut yourself 12 pieces of aluminum foil. They should be wide enough that you have about an inch extra on each side of your tortilla. Grab a piece of foil, put your tortilla on top (keep the others in the dish towel), and scoop some of the egg mixture down the middle of the tortilla. (I like to divide my mixture into four piles while still in the pan, then I know I have three servings in each quarter - super helpful to decide how much filling to put in each tortilla.) Add a sprinkling of potatoes and the reserved cheese. Roll the burrito up (you can keep the ends open since we are wrapping these in foil), and wrap in the foil, making sure that the ends are secured. Repeat with the remaining tortillas.

Now that they are wrapped in foil, you can go a few different directions with the burritos. You can eat them as is, but I will admit this is my least favorite way. I like these best when they have sat wrapped in foil in a warm (200 F) oven for 20 minutes or so (think excellent make-ahead breakfast!). They will hold like this for up to two hours. You can also freeze them once they've cooled down. Thaw in the fridge overnight then reheat in the microwave or a warm oven. Enjoy!