Cook sausage until no longer pink, drain of any grease and set aside to cool

Whisk together eggs, salt, pepper, milk, and Italian seasoning.

Dice up onion and pepper.

In a skillet, melt butter on medium heat. Add diced vegetables and saute until soft , about 5-7 minutes.

Add eggs to skillet. Cook until just done and remove from skillet to cool.

Once all ingredients are cool, combine in a large bowl. Add shredded cheese and stir to combine.

Place a heaping 1/2 cup filling in the center of each burrito. Fold in the sides, then fold the bottom up over the filling, and use your fingertips to tightly tuck filling back towards you before rolling up.

You can wrap them up and place in large ziplock bags or you can individually wrap them in tin foil, whatever you desire.

When you’re ready to bake, let them thaw overnight in the fridge. Then place them on a cookie sheet about an inch apart. Bake at 375 until heated through (dependent how frozen they still are). If totally thawed bake for 15-20 minutes. Brush some butter or olive oil on top of the burritos.

If baking from frozen, wrap in tin foil and bake for 30-40 minutes or until heated through.

Serve with any and all fixings!