Heat a large nonstick skillet over medium heat. Add the sausage, breaking to crumble, and cook until browned. Remove from the skillet.

Peel and grate the sweet potato; dice the bell peppers. Add to the same skillet and cook for 3-5 minutes until they begin to soften and cook through. Remove from the skillet.

Crack the eggs into a bowl; whisk to combine. Add to the skillet and scramble until no longer runny.

To assemble: Layer each tortilla with sausage, veggies, eggs and Cache Valley Triple Cheddar Shredded Cheese. Fold in the ends and roll into a burrito. Wrap in parchment paper and store in a sealed plastic bag for freezing. Freeze for up to 2 weeks.

When ready to eat remove the parchment paper. Microwave the burrito for 1 minute, or until heated through. If desired, serve with salsa.