Peel and cut 2 large potatoes into ½-inch cubes; boil 5 minutes, drain, and pat dry.

Heat 2 tablespoons oil in a large skillet over medium-high; cook potatoes 8-10 minutes until crispy and golden. Season with salt, pepper, and ½ teaspoon paprika; transfer to a plate.

Cook the sausage in the skillet until crumbled and 160°F, about 8-10 minutes. Transfer to a bowl and drain excess fat.

Add the remaining tablespoon oil and sauté pepper and onion for 5-7 minutes until tender; transfer to a bowl.

Scramble 8 eggs with 2 tablespoons milk over medium-low heat until set and 160°F. Season with salt and pepper.

Warm 8 large 12-inch flour tortillas in a dry skillet until pliable.

Warm the drained beans. Set out the eggs, potatoes, meat, peppers, onions, cheese, salsa and optional toppings.

Place a warm tortilla on a flat surface; add shredded cheese in center to hold filling.

Add desired fillings in center without overfilling.

Fold sides in; roll tightly from bottom, keeping filling tucked in.

Optional: toast burrito seam-side down in a skillet 1-2 minutes for extra crispiness.