Heat olive oil in a large skillet over medium-high heat. Add the diced potatoes in a single layer and cook for 10-12 minutes, flipping occasionally, until golden brown and tender. Season with 1/2 tsp salt and 1/4 tsp pepper. Remove from skillet and set aside.

In the same skillet, add the ground sausage. Cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain off any excess grease.

Add the chopped onion to the skillet with the sausage and cook for 3-4 minutes until softened. Add the minced garlic and cook for 1 minute more until fragrant. Return the cooked potatoes to the skillet and stir to combine. Remove mixture from heat.

In a medium bowl, whisk the eggs with the remaining 1/2 tsp salt and 1/4 tsp pepper. Melt butter in a separate non-stick skillet over medium heat. Pour in the eggs and cook, stirring gently, until they form soft curds. Remove from heat while they are still slightly moist to prevent overcooking.

Warm the tortillas in the microwave for 20-30 seconds to make them pliable. Lay one tortilla flat. Layer about 1/8th of the sausage/potato mixture, 1/8th of the scrambled eggs, and a generous sprinkle of both cheeses in the center.

Fold the bottom edge of the tortilla up and over the filling. Fold in the left and right sides, then roll the burrito tightly. Optional: Place the burrito seam-side down in a hot, dry skillet for 1-2 minutes to seal.

Serve immediately, or let cool completely before wrapping individually in plastic wrap and foil for freezing.