Brown the sausage in oil over medium-high heat, about 6 to 8 minutes. Add diced onion and bell pepper, cook 3 to 4 minutes until softened, then drain and let cool.

In the same skillet with more oil, cook frozen hash browns with salt and pepper until browned and crisp, about 10 to 12 minutes total. Transfer to cool.

Whisk eggs with salt and pepper, then scramble in a buttered nonstick pan over medium-low heat until soft and just set, about 4 to 5 minutes. Let cool.

Layer cooled fillings and cheese down the center of each tortilla, fold in the sides, roll tightly, and wrap in parchment paper then foil. Freeze.