Prepare your ingredients. Dice the bell pepper and onion, and crack the eggs into a bowl, whisking them together with the milk, salt, and pepper.

Cook the veggies. Heat a non-stick skillet over medium heat and add a splash of olive oil. Sauté the bell pepper and onion until soft and fragrant (about 5 minutes).

Add the eggs. Pour the egg mixture into the skillet with the cooked vegetables. Cook, stirring gently until the eggs are just set.

Add cheese. Once the eggs are almost done, sprinkle the shredded cheese on top and let it melt into the mixture.

Assemble your burritos. Take your tortillas and evenly distribute the egg mixture among them. Roll them up tightly, folding in the sides as you go.

Heat the burritos. Optional: Place rolled burritos back in the skillet for 2-3 minutes on each side until golden brown, enhancing flavor and texture.

Serve. Plate your breakfast burritos and add any additional toppings you desire. Enjoy!