In a large skillet, cook the chorizo over medium-high heat, breaking it up into small pieces as it cooks.
Once cooked, transfer to a plate.
In the same skillet, add the olive oil to any remaining chorizo grease.
Add the onion, bell pepper, and potatoes, and season with salt and pepper.
Cook until vegetables are softened, stirring every couple of minutes, about 10-12 minutes.
Add the garlic and cook one more minute.
In a medium bowl, add the eggs and milk, and whisk to combine.
Add the butter to a medium non-stick skillet over medium-low heat.
Add the eggs and cook, stirring occasionally, until fully cooked and scrambled.
Next, assemble the breakfast burritos.
Warm up the tortillas by placing them on a plate, cover with a damp paper towel, and microwave for 30 seconds. Microwave an additional 15 seconds, if necessary. Tortillas are easier to roll if they are warm.
Lay out each tortilla and fill with scrambled eggs, chorizo, potatoes, cheese, and avocado slices.
The amount of each component that you add to one burrito is up to you and dependent upon the size of your tortillas. You’ll want to add it all to the closest ⅓ of the tortilla and then roll the tortilla once, fold in the sides, and then roll the burrito the rest of the way.
Serve topped with sour cream and salsa.
Enjoy!