Crack the eggs into a medium bowl and whisk with milk, salt, black pepper, garlic powder, and chili powder until fully combined.

Heat a large skillet over medium heat and melt the butter.

Pour the egg mixture into the skillet and cook, stirring occasionally, until soft scrambled. Remove from heat and set aside.

In the same skillet, sauté the diced bell peppers and onions for 3-4 minutes until softened.

Warm the flour tortillas in a dry skillet for about 30 seconds per side to make them more flexible.

Lay out each tortilla and evenly distribute the scrambled eggs, shredded cheddar cheese, cooked sausage, crumbled bacon, hash browns, and sautéed vegetables.

Fold in the sides of each tortilla, then roll tightly from the bottom up to form a burrito.

If eating immediately, place burritos in a skillet over medium heat and toast each side for 1-2 minutes until golden brown.

If freezing, wrap each burrito in foil or parchment paper and place them in a freezer-safe bag. Store for up to 3 months.

To reheat, unwrap and microwave for 2-3 minutes, flipping halfway through, or heat in a skillet for a crispier texture.

Serve hot with salsa, avocado, or hot sauce for extra flavor.