Bring large pot of water to a boil over high heat. Add potatoes to boiling water, parboil for 8-10 minutes. Drain and set aside.
Cook bacon for both types of burritos, drain and chop. Set aside in separate bowls.
In large skillet over medium-high heat, heat 1 tablespoon of olive oil. Add potatoes and saute, stirring occasionally, about ten minutes, until potatoes are browned and almost cooked through. Season with salt and pepper, remove from pan and set aside.
In same skillet over medium-high heat, heat remaining 2 teaspoons of olive oil.
For Bacon and Egg Burritos, saute onion until softened and just beginning to brown. Add bacon to the onion and toss to coat. Remove and set aside.
For Sausage, Bacon and Egg Burritos saute the green pepper, mushroom and onion mixture until softened and just beginning to brown. Add sausage and cook, crumbling as it cooks, about 6 minutes or until sausage is cooked through. Toss cooked bacon into mixture. Drain and set aside.
In a large bowl, whisk the eggs.
Wipe any excess bacon or sausage grease from the skillet and heat a teaspoon of butter over medium heat. Add the eggs and cook, turning eggs frequently until eggs are set. Remove from heat.
Center a tortilla on a 12-in piece of waxed paper. Place fillings down the center of each tortilla , leaving a 1/2" border at the top and bottom. For each tortilla use 1/4 cup cooked potatoes, 1/4 cup meat mixture, 1/4 cup egg and 2 tablespoons shredded cheese. Fold in top and bottom then roll up tortilla.
Wrap the filled tortilla tightly in the waxed paper and store wrapped burritos in a plastic zipper storage bag. Be sure to label and date the bag as well.
To reheat after freezing:
Unwrap burrito from waxed paper, place on paper towel lined plate and microwave on high for 2 - 2 1/2 minutes. Stop and turn once during cooking.