Return skillet to stove over medium-low heat (no need to wipe clean; you can use any leftover grease to cook eggs). Add eggs and cook, stirring often, about 5 to 7 minutes until soft scramble forms. Stir in shredded cheese. Season with salt and pepper, to taste.

In small bowl, combine minced onion and diced green chilies. Place 1 tortilla on sheet of aluminum foil. Top with about 1/2 cup egg mixture, 1/3 cup sausage, and 1/4 cup onion-chilies mixture (adjust to your preference). Fold over edges of tortilla and roll up into burrito shape (see photos above for direction). Place burrito seam side-down on foil. Leave burrito uncovered on foil at least 30 minutes so ingredients have time to cool completely before transferring to freezer. Repeat for remaining tortillas.

Once fully cooled, wrap burritos tightly in foil, label with today's date and transfer to freezer. Freeze at least 4 hours and store in freezer up to 1 month.