In a large skillet over medium-high heat, cook the breakfast sausage until browned and crumbled, then drain excess fat and set aside.

In the same skillet, add vegetable oil and cook frozen hash browns until golden brown and crispy, approximately 8-10 minutes.

Whisk eggs, milk, salt, and pepper in a bowl, then scramble in a clean skillet over medium-low heat until just set.

Lay out tortillas on a clean surface and distribute cooked sausage, hash browns, and scrambled eggs evenly across the center of each.

Top each burrito with 1/4 cup of shredded cheese.

Fold the sides of the tortilla inward, then roll tightly from the bottom to create a sealed cylinder.

Wrap each burrito individually in plastic wrap or aluminum foil.

Place wrapped burritos in a gallon-sized freezer bag, label, and freeze for up to 3 months.

To reheat, remove wrapping, wrap in a damp paper towel, and microwave for 2-3 minutes or until the internal temperature reaches 165°F.