Preheat the oven to 425°F and line a baking sheet with parchment paper.

Wash and peel the potatoes. Dice the potatoes into 1/2-inch cubes.

In a small bowl, stir together salt, pepper, garlic powder, paprika, oregano, and cornstarch. Set aside.

Place the diced potatoes into a medium bowl and coat with olive oil.

Sprinkle the seasoning over the potatoes and stir to coat evenly.

Pour the potatoes onto the prepared baking sheet and bake for 45 minutes. Stir about every 15 minutes to make sure they evenly bake.

In a mixing bowl whisk together eggs, salt, and pepper.

Add the eggs to a large skillet over medium-high heat. Scramble and cook until just cooked through.

Toss the roasted potatoes into the skillet with the eggs and stir to combine.

Remove the skillet from the heat and measure 1/4 cup-1/2 cup of potato and egg filling into each tortilla.

Wrap the tortillas into a burrito and then wrap into plastic wrap for storing in the freezer.

Label the wrapped burrito to indicate the flavor and store in the freezer until you are ready to heat and enjoy!

In a large skillet over medium-high heat, cook and brown the breakfast sausage until cooked through.

Remove the sausage from the pan, but leave any remaining grease to cook the scrambled eggs.

In a mixing bowl whisk together eggs, salt, and pepper.

Add the eggs to the skillet over medium-high heat. Scramble and cook until just cooked through.

Toss the cooked sausage into the skillet with the eggs and stir to combine.

Remove the skillet from the heat and measure 1/4 cup-1/3 cup of sausage and egg filling into each tortilla.

Wrap the tortillas into a burrito and then wrap into plastic wrap for storing in the freezer.

Label the wrapped burrito to indicate the flavor and store in the freezer until you are ready to heat and enjoy!

In a large skillet over medium-high heat, cook the bacon until cooked through.

Remove the bacon from the pan, and drain the bacon grease before cooking the scrambled eggs.

Chop the cooked bacon into bite sized pieces.In a mixing bowl whisk together eggs, salt, and pepper.

Add the eggs to the skillet over medium-high heat. Scramble and cook until just cooked through.

Toss the cooked and chopped bacon into the skillet with the eggs and stir to combine.

Remove the skillet from the heat and measure 1/4 cup-1/3 cup of bacon and egg filling into each tortilla.

Wrap the tortillas into a burrito and then wrap into plastic wrap for storing in the freezer.

Label the wrapped burrito to indicate the flavor and store in the freezer until you are ready to heat and enjoy!