Brown the sausage in a large skillet over medium to medium-high heat, breaking it into crumbles as it cooks. Stir in the salsa during the last minute of cooking to warm it through. Set the sausage mixture aside.

Meanwhile, whisk together the eggs and milk. Cook the mixture in a nonstick pan over medium-low heat until softly scrambled. Remove from the skillet, then stir in the sausage and bacon.

Warm the tortillas one at a time in a large skillet, about 10 seconds per side. Fill each tortilla with the egg mixture right away, and sprinkle cheese down the middle. Roll tightly, fold in the ends to seal, and wrap each burrito in foil.

Serve right away, or allow to cool and refrigerate for later. To freeze, place room-temperature wrapped burritos in the freezer for up to one month. To reheat, unwrap the foil, wrap the burrito in a damp paper towel, and microwave for about 1 minute per burrito.

TIPS:

• For an extra protein boost, stir a scoop of Hiland Dairy small curd cottage cheese into the egg mixture before scrambling. The curds melt into the eggs as they cook, adding creaminess without changing the flavor.
• For extra heat, swap the Sixth Day Salsa Green Chile Mild for one of their spicier varieties.
• Fold diced bell peppers, onions, or shredded hash browns into the eggs for extra texture and crunch.
• Warming a big batch for a crowd? Bake the foil-wrapped burritos in a 350-degree oven for about 20 minutes instead of using the microwave.
• Before freezing, label each burrito with the date.
• This recipe doubles easily. Scramble the eggs in two batches to keep them fluffy, and set up an assembly line for wrapping.