In a skillet over medium heat, add the diced onions and bell peppers. Cook, stirring occasionally, until they soften and become fragrant, about 5 minutes.

While the vegetables are cooking, crack the eggs into a bowl. Season with salt and pepper. Whisk well until fully blended.

Once the vegetables are soft, add the cooked and crumbled beef sausage to the skillet. Pour the whisked eggs over the mixture. Scramble gently until the eggs are set, about 3-4 minutes.

Lay out your flour tortillas on a clean surface. Divide the egg and sausage mixture among the tortillas. Sprinkle shredded cheese on top of the filling.

Carefully roll each tortilla tightly, folding in the sides to secure the filling.

Wrap each burrito in aluminum foil or parchment paper. Label them if necessary and place them in the freezer for up to 3 months.

When ready to eat, remove the wrapping and microwave the burrito for about 2-3 minutes or until heated through.