1. Heat the olive oil in a large skillet over medium heat. Add the diced potatoes and cook for 10 to 12 minutes, stirring occasionally, until tender and golden. Season with half of the salt, half of the black pepper, the garlic powder, and paprika.

2. In another skillet, cook the breakfast sausage over medium heat, breaking it into crumbles, until browned and fully cooked. Transfer to a plate if needed.

3. Add the diced onion and bell pepper to the skillet and sauté for 3 to 4 minutes until softened.

4. Crack the eggs into a bowl, add the remaining salt and black pepper, and whisk until combined.

5. Melt the butter in a nonstick skillet over low to medium-low heat. Add the eggs and gently scramble until just set and still soft.

6. In a large bowl, combine the scrambled eggs, cooked sausage, potatoes, onion, bell pepper, cheddar cheese, salsa, and green onions. Stir gently.

7. Warm the flour tortillas for a few seconds so they become flexible.

8. Divide the filling evenly among the tortillas. Fold in the sides, then roll each tortilla tightly into a burrito.

9. For a crisp finish, place each burrito seam-side down in a dry skillet over medium heat for 1 to 2 minutes per side until lightly golden.

10. Serve warm, or cool completely and wrap for storing.