Heat your oven and cook the tater tots following the package instructions until crispy; reserve about 40 tots for the burritos.
In a medium skillet over medium-high heat, crumble and cook the sausage for approximately 7 minutes until fully browned, then transfer to a paper towel to drain.
Meanwhile, warm a larger skillet on medium and add olive oil, diced bell pepper, and onion; sauté them for around 6 minutes until soft and fragrant, stirring often.
Beat the eggs in a bowl until mixed well.
Pour the eggs into the skillet with the cooked veggies, stirring gently as they cook until firm, usually 3 to 5 minutes.
Fold the cooked sausage into the egg and vegetable mixture, then remove from the heat and let it cool for about 10 minutes.
Make the tortillas pliable by wrapping them in a damp paper towel and microwaving them for 15 to 20 seconds.
Assemble the burritos by placing about a cup of the egg mixture on each tortilla, adding 4 tater tots and 1 to 2 tablespoons of shredded cheese.
Fold one edge of the tortilla over the filling, pull it toward the center, fold in the sides, and roll tightly to enclose the ingredients.
Lay the wrapped burritos on a baking sheet and continue assembling the remainder.
If freezing, wrap each burrito first in parchment paper, then in a square of aluminum foil, label, and store in the freezer for up to 3 months.
