Heat olive oil in a skillet over medium heat. Sauté the chopped vegetables for about 4 minutes until softened and fragrant. Transfer to a bowl and set aside.

In the same skillet, add the crumbled breakfast sausage. Cook until browned and cooked through, about 5-7 minutes. Mix in the sautéed vegetables.

Crack the eggs into a bowl and whisk with a pinch of salt. Melt unsalted butter in the skillet, pour in eggs, and scramble for about 3 minutes until softly cooked. Mix with sausage and vegetables.

Take a burrito-size tortilla and place one-eighth of the filling mixture slightly off-center. Sprinkle with shredded cheese, then fold and roll tightly.

For serving immediately, preheat oven to 375°F (190°C). Place rolled burritos seam-side down on a baking sheet and bake for 5-10 minutes until golden and crispy.

For make-ahead, flash freeze the rolled burritos on a baking sheet for about 2 hours, then transfer to a zip-top freezer bag and store for up to 1 month.

To reheat frozen burritos, thaw overnight in the fridge. Microwave for 30-45 seconds and finish in a preheated oven at 375°F (190°C) for 10 minutes.