Preheat oven to 425 degrees F. Arrange frozen tater tots on a baking sheet in a single layer. Bake for 20 to 25 minutes until golden brown and crispy. Let cool to room temperature.

Heat a large skillet over medium-high heat. Add breakfast sausage and cook, breaking it apart with a wooden spoon, until browned and cooked through, about 8 to 10 minutes. Transfer to a plate and let cool to room temperature.

In a mixing bowl, whisk together beaten eggs and milk. Season with salt and pepper.

Heat olive oil in the same skillet over medium heat. Pour in the egg mixture and cook, stirring gently, until eggs are just set but still slightly glossy, about 4 to 5 minutes. Transfer to a bowl and let cool to room temperature.

Warm refried beans in the microwave for 1 minute, stir, then let cool to room temperature.

To assemble, lay one flour tortilla flat on a clean surface. Spread 3 tablespoons of refried beans in a horizontal line across the center, leaving 2 inches on each side.

Top the beans with a portion of scrambled eggs, about 1/4 cup of cooked sausage, 5 to 6 tater tots, 2 tablespoons of diced tomatoes, 1/4 cup of shredded cheese, and a sprinkle of cilantro.

Fold the sides of the tortilla inward, then roll tightly from the bottom up, keeping the filling compact. Repeat with remaining tortillas and fillings.

Wrap each burrito tightly in aluminum foil, label with the date, and place in a freezer bag. Freeze for up to 1 month.

To reheat, remove foil and wrap burrito in a damp paper towel. Microwave on high for 2 minutes, flip, then continue for 2 more minutes. Let stand 1 minute before serving. Alternatively, keep in foil and bake at 400 degrees F for 30 to 40 minutes.