Heat a large skillet with olive oil over medium-high heat.
Once hot, add chorizo and cook until it begins to brown, stirring occasionally about 3-4 minutes.
Add onion and peppers and season with salt and pepper.
Cook until the chorizo is cooked and brown and the peppers and onions are softened about 4-5 minutes.
In a mixing bowl, whisk together Eggland’s Best eggs and milk and season with salt and pepper. Pour the eggs into the skillet and reduce heat. Scramble the eggs. Let cool.
Lay the flour tortillas on a work surface and sprinkle with cheddar cheese down the center of each tortilla. Top with EB egg mixture. Wrap and roll each burrito tightly and wrap in parchment paper and aluminum foil. Place in an airtight container or a large zip-top plastic bag and freeze. Burritos can be frozen for up to 2 months.
When ready to eat the breakfast burritos, unwrap the foil from the burritos (leaving them in the parchment) and microwave on high for 90 seconds or until warmed through.