To roast the vegetables:

Cup of Yum
1. Arrange oven rack to middle position and preheat oven to 400 degrees. Line a baking sheet with foil or parchment paper or a silicone mat for easy cleanup. Prepare space in the freezer for a baking sheet.
2. In a medium bowl, combine potatoes, bell pepper, and onion. Drizzle with olive oil and 1/2 teaspoon of salt and toss to coat.
3. Transfer to the prepared baking sheet and spread in a single layer. Roast until potatoes are tender, about 20 minutes.

To make the eggs:

1. While the vegetables roast, whisk together eggs, milk, and remaining 1/2 teaspoon salt until combined.
2. In a large skillet over medium heat, melt butter until foaming. Add eggs and cook, stirring occasionally, until mostly set but still moist, about 4 to 5 minutes. Remove from the heat.

To assemble the burritos:

1. While the eggs and vegetables cool to room temperature, prepare an assembly station. Tear off 12 squares of aluminum foil. Set out cheese and tortillas. 
2. To build a burrito, place a tortilla on top of a piece of foil. Sprinkle 2 tablespoons cheese onto tortilla. Top the cheese with 1/4 cup roasted vegetables followed by 2 heaping tablespoons of the scrambled eggs and any extra toppings.
3. Roll the burrito tightly by folding the sides over the filling, then rolling from the bottom up. Wrap the burrito tightly in the aluminum foil and repeat with filling and folding the remaining burritos.

To freeze the burritos:

1. Freeze the burritos in a single layer on a baking sheet (they'll freeze faster and more uniformly this way). Store frozen burritos in a gallon-sized zip-top freezer bag for longer-term freezing.

To reheat and eat the burritos:

1. Unwrap and microwave on high for 1 to 2 minutes, flipping over once halfway through cooking, until warmed through, or heat in a regular or toaster oven at 350°F for 12 to 15 minutes.