In a large skillet, crumble the sausage with a fork and cook over medium heat until browned and no longer pink. Remove with a slotted spoon to a paper towel lined bowl.

Add the onion to the pan and cook until softened.

Stir in the pepper and cook for 2 minutes.

Add the garlic to the onion mixture and cook for 1 minute.

Transfer the onion mixture to the bowl with the chorizo and wipe out the skillet with a paper towel.

Crack the eggs into a medium bowl and whisk briefly to combine.

Pour the eggs into the skillet and cook over medium heat stirring periodically until the eggs are cooked through.

Place one tortilla on a flat surface and spoon some of the egg mixture into the center of the tortilla.

Spoon some of the chorizo mixture over the eggs.

Sprinkle about 2 tablespoons cheddar and 1 tablespoon oaxaca cheese over the chorizo mixture.

Roll the burrito up by folding the edge closest to you over the egg mixture and then folding both sided inward. Roll the burrito away from you until closed.

Wrap the burrito tightly in plastic wrap.

Repeat with the remaining tortillas.

Place all burritos in the bag and press out the air. Zip shut and place in the freezer.

To reheat: Unwrap the burrito from the plastic wrap and rewrap in a paper towel. Heat the burrito in the microwave for 1-2 minutes until cooked through.

Alternatively, you can reheat the burrito in a skillet coated with cooking spray over medium-high heat until crisp, golden brown and cooked through.