Heat your largest non-stick skillet (12 inches) over medium heat.  Add the oil.  When the oil and skillet are hot, add the potatoes and fry, stirring occasionally, until browned and almost completely cooked.

Meanwhile, in a mixing bowl, add the eggs, milk and 1 teaspoon salt.  Whisk until well blended.

Add the diced peppers, onion, chili powder, and cumin to the frying pan with the potatoes and saute until tender.  Season with salt and pepper to taste.  Transfer to a large mixing bowl.

Give your frying pan a quick rinse.  Return it to the heat, add 2 tablespoons oil.  Add your egg mixture.  Cook over medium heat, stirring occasionally until the eggs are scrambled.  Transfer the scrambled eggs to the large mixing bowl with the cooked vegetables.

Add the cooked meat, and the crumbled or grated cheese to the mixing bowl.  Mix until everything is evenly distributed.  Season with salt and pepper and your favorite hot sauce to taste.

Allow the egg mix to cool completely.

Place 1 cup of the egg mix in the center of a tortilla and wrap by bringing in the left and right side and then rolling up.  Place the burritos on a tray in a single layer.  Continue until the mixture is gone.

Place the tray in your freezer.  Once the burritos are frozen, transfer them to large ziplock bags.