1. Heat the olive oil in a large skillet over medium heat. Add the diced potatoes, salt, black pepper, garlic powder, and onion powder. Cook for 12 to 15 minutes, stirring occasionally, until the potatoes are tender and golden.

2. Transfer the potatoes to a plate. In the same skillet, cook the breakfast sausage over medium heat, breaking it apart as it browns, until fully cooked. Drain excess grease if needed.

3. In a bowl, whisk together the eggs and milk until smooth.

4. Melt the butter in a nonstick skillet over medium low heat. Pour in the egg mixture and cook gently, stirring with a spatula, until the eggs are softly scrambled.

5. Warm the tortillas for a few seconds so they are soft and easy to fold.

6. Lay out each tortilla and fill with scrambled eggs, cooked sausage, potatoes, shredded cheddar cheese, a spoonful of salsa, and sliced green onions.

7. Fold in the sides, roll each burrito tightly, and place seam side down.

8. Toast the burritos in a dry skillet over medium heat for 1 to 2 minutes per side until lightly crisp and golden.

9. Serve warm with extra salsa, sour cream, or avocado if desired.