Heat a large frying pan over medium-high heat and add 2 teaspoons of vegetable oil. Fry the sausages until they are no longer pink, breaking them into smaller pieces. Use a slotted spoon to transfer the sausages onto a plate and set aside.

In the same skillet, using the drippings from the sausages, saute the onion over medium heat until it becomes translucent (about 3-4 minutes). Add the garlic and fry until it becomes fragrant (about 1 minute).

Add the red and orange peppers, along with 2 tbsps of water, to the skillet. Saute them on low heat until the peppers soften (around 15 minutes). Season the peppers with cumin, ¼ teaspoon of salt, and ¼ teaspoon of pepper. Remove the peppers from the skillet and set them aside on a plate. Clean the pan for later use.

In a medium bowl, whisk the eggs and add the remaining salt and pepper. Saute the eggs in a skillet coated with cooking spray or use a nonstick skillet.

Cook the eggs on low heat, stirring constantly with a spatula. Cook them until they are slightly cooked but still slightly runny and soft. Remove from the heat and set aside.

Take a tortilla and place it on a large work surface. In the center of the tortilla, add 2-3 slices of avocado, 2 tbsps of cooked chicken sausage, 2 tbsps of the onion/pepper mixture, 1 teaspoon of chopped cilantro, 2 tbsps of mexican cheese, and top it with 2 tbsps of scrambled eggs. If desired, add 3-4 slices of jalapenos and squeeze a bit of lime juice over the top.

To shape the burrito, fold the sides of the tortilla towards the center, then fold up the bottom edge to meet the center, ensuring that any ingredients that fall out are pushed in. Finally, roll the tortilla closed. Keep the seam side down until ready to dry. Repeat this process with the remaining tortillas.

To brown the tortilla: Lightly grease a large frying pan with the remaining ½ teaspoon of vegetable oil and set it to low heat. Place 4 burritos at a time in the pan, with the seam side down. Fry them until they are lightly browned on all sides, turning as needed.

Remove the fried burritos from the pan and let them cool to room temperature before storing them for freezing.