Wash potatoes, pierce serveral times with a fork, and cook in the microwave for about 3 minutes until they have softened slightly.
Chop peppers, onion, spinach, and potatoes into small pieces. Scramble eggs in a separate bowl with milk, salt and pepper. Set aside.
In a large wok, brown sausage over medium-high heat. Once no pink pieces remain, add chopped vegetables and cook until crisp-tender. If there is an excessive amount of grease, drain with a strainer before the next step.
Make a well in the sausage/vegetable mixture and add scrambled eggs. Cook until eggs are no longer runny.
Assemble burritos by scooping about 1/2 Cup egg mixture onto the middle of a tortilla. Sprinkle cheese on top and wrap the tortilla into a burrito. Wrap burrito with plastic wrap.
Store burritos in a sealed bag or container and freeze for up to 3 months.
Heat burrito in microwave for 2 minutes inside of plastic wrap or a paper towel.