Cook the ground pork breakfast sausage until browned and crumbled. Remove the cooked sausage and set aside. Leave the grease in the pan.

Fry the diced potatoes in the sausage grease. Remove from heat and set aside.

Whisk together the eggs, milk, salt, and black pepper. Melt the butter in a large skillet and scrambled the eggs until just cooked. See how to make scrambled eggs for detailed instructions.

Fold over the top and the bottom of the tortilla. Then, roll it up into a burrito.

Wrap the breakfast burritos in foil. Bake in the oven or warm in a slow cooker. Or store in the refrigerator or freezer.

Oven: Preheat oven to 350˚F. Bake foil-wrapped breakfast burritos for 15-20 minutes until heated through. Serve immediately.

Slow Cooker: Bake the breakfast burritos in the oven as directed above and then place foil-wrapped burritos in a slow cooker on the warm (or lowest setting) to keep them warm. Or warm the burritos in a crockpot after refrigeration on low for 3-4 hours, move them around halfway through, or until the center reaches 165˚F.

Refrigerator: Store foil-wrapped burritos in the refrigerator for up to three days. Remove the foil wrapper and warm in the microwave at 50% power for 2-3 minutes, until heated through. Or bake in the oven at 350˚F for 20-25 minutes, or until heated through.

Freezer: Place foil-wrapped breakfast burritos in a large, labeled plastic bag. Freeze for up to three months. To microwave frozen burritos, remove the foil and cook at 50% power for 3-4 minutes, flipping after each minute, until heated through. It is helpful to cut the burrito in half before the final minute to get the center hot. To bake frozen burritos in the oven, preheat the oven to 350˚F. Remove the foil wrapping and place the breakfast burritos on a baking sheet. Bake for 40-45 minutes, flipping them halfway through, or until center reaches 165˚F.