Prepare your filling ingredients by sauting the breakfast sausage in a large skillet over medium-high heat. Break the sausage into little pieces as you cook. Drain and set aside to cool when done.
To the same skillet you cooked the sausage in, add ½ tbsp butter. When melted, add the eggs, ¼ tsp sea salt and ⅛ tsp pepper. Scramble the eggs, continuously stirring until the eggs are set. Set aside to cool when done.
Wipe the pan clean, then add the remaining ½ tbsp butter. When melted, add the bell pepper, onion, ¼ tsp sea salt and ⅛ tsp pepper. Saute for 7-10 minutes, until the onion and bell pepper are soft. Set aside.
To assemble: Lay 6 large piece of parchment paper out. Place 1 tortilla on each. Evenly distribute the sausage, scrambled eggs and bell peppers/onions onto the center of each tortilla, in a log like shape. To roll, fold in the short edges, then fold over one side and roll to the other. Roll your parchment paper around the burrito and wrap a rubber band around it to stay in place. Add all the wrapped burritos into a freezer bag, label, date and place in the freezer for up to 6 months.
To eat: remove a burrito from the parchment paper and place on a plate edge side down. Microwave on high heat for 1.5-2 minutes, or until the center is hot. Alternatively, you can reheat in the oven until warmed through.