Preheat the oven to 375°F if baking and eating the burritos right away. If you're freezing them for later, skip the oven step until ready to reheat.

In a medium or large nonstick skillet, heat olive oil over medium heat. Add the vegetables and cook, stirring often, for about 4 minutes until softened. Transfer the veggies to a clean medium bowl.

Add the sausage to the same pan and cook until browned and fully cooked, crumbling it as it cooks. Transfer the sausage to the bowl with the vegetables, leaving any grease behind.

Crack the eggs into a medium bowl, add salt, and whisk thoroughly until the mixture is uniform.

Wipe out the skillet and melt the butter over medium heat. Swirl it around the pan with a spatula. Pour in the eggs and lower the heat to medium-low. Let cook undisturbed for 30 seconds, then use a spatula to gently scrape along the bottom and edges, folding the eggs slowly as they cook to avoid over-drying.

Once cooked, remove the eggs from the heat and stir them into the bowl with the sausage and vegetables.

To assemble, place 1/8 of the egg mixture onto each tortilla in a line slightly off-center. Sprinkle ¼ cup of shredded cheese over the filling. Roll the tortillas up tightly burrito-style.

The burritos can be eaten as is, baked to crisp the tortillas, or frozen for later.

Optional for baking: Place burritos seam-side down on a parchment-lined baking sheet and bake at 375°F for 5-10 minutes until warmed through and lightly browned.

To freeze: Lay burritos on a baking sheet and freeze for 2 hours. Then transfer to a zip-top bag and store in the freezer for up to 1 month.

To thaw and reheat: Let thaw in the fridge overnight. Microwave for 30-45 seconds to start warming the center, then bake at 350°F for about 10 minutes until heated through. Alternatively, microwave fully until hot for a softer tortilla, or use the oven for a crisper texture.