In a large skillet over medium high heat bring butter & oil to a sizzle. Add in 2 cups frozen diced potatoes and season with salt & black pepper. Cook until golden brown, crispy and cooked through in center.
Remove cooked potatoes to a bowl and set aside. Add sausage, diced peppers and onions to same skillet and start breaking up the sausage. Cook until sausage is browned and cooked through. The peppers and onions should be softened. Drain off excess grease. Add cooked potatoes back into skillet with sausage, peppers, and onions. DO NOT TURN OFF BURNER.
In a medium bowl crack in 8 eggs. Add in 1/4 cup milk, 1/8 tsp each of salt, black pepper, garlic powder, onion powder, and paprika. Whisk together.NOTE: Season the eggs to your liking. Pour egg mixture into the skillet that has your cooked sausage, potatoes, peppers, and onions in it. Keep stirring until eggs are just set and combined with everything. Turn off burner.
In a separate skillet over medium high, heat each tortilla 20 seconds on one side, flip over, and heat through another 20 seconds. Remove to a plate and finish heating the rest of tortillas.
Place one tortilla on a work surface. Measure 1/2 cup of the egg, potato, sausage mixture and place on tortilla center. Sprinkle with cheese across the top of the mixture.
Fold in both sides of the tortilla over the mixture. Bring front of tortilla over the sides and mixture and tuck under the mixture and roll tucking everything in tightly until you get to the other end. (This should look like a burrito.) Make rest of the burritos.
Place each burrito on a piece of foil, parchment, saran wrap, or wax paper about 10 inches by 14 inches. Fold sides in and roll foil over burrito and keep rolling tightly. Place all burritos that will fit, into a freezer gallon size ziploc bag.These will keep in freezer for up to 2 months. To reheat From freezer: unwrap and toss foil. Place on a microwave safe plate and heat for 2 minutes, full power. Allow to rest for 1 minutes before eating.
