Heat a large skillet over medium-high heat. Add the bulk breakfast sausage and break it up with a wooden spoon. Cook, stirring occasionally, until deeply browned and cooked through, about 8 to 10 minutes. Add the diced bell pepper and onion during the last 3 minutes and cook until softened. Season with cumin, garlic powder, smoked paprika, salt, and pepper. Transfer to a plate lined with paper towels and let cool completely.

Do not wipe out the skillet — those browned bits are flavor.

In a bowl, whisk together the eggs, whole milk, salt, and pepper until fully combined. Reduce the skillet heat to low and add 2 tablespoons of butter. Once melted and foamy, pour in the egg mixture.

Stir gently and continuously with a silicone spatula, folding the eggs slowly from the edges to the center. Pull the skillet off the heat when the eggs are just barely set — they should look slightly underdone and glossy. This is intentional. They will finish cooking at camp. Transfer to a plate and cool completely.

In a dry skillet over medium heat, warm each flour tortilla for about 20 seconds per side until pliable and slightly toasted. This prevents cracking when you roll.

Lay a tortilla flat on a sheet of foil. Spread about 1.5 teaspoons of salsa verde down the center of the tortilla, leaving a 2-inch border on each side.

Layer in this order: a small handful of shredded cheddar (as a moisture barrier), one-sixth of the scrambled eggs, one-sixth of the sausage mixture, then another layer of shredded cheddar on top.

Fold the sides of the tortilla inward, then roll tightly from the bottom up, maintaining tension as you roll. Wrap tightly in the foil, crimping the edges to seal completely. Repeat with remaining burritos.

Store foil-wrapped burritos flat in a sealed zip-lock bag or airtight container. Refrigerate for up to 3 days or freeze for up to 2 months.

Allow your campfire to burn down to a steady bed of glowing coals with consistent, even heat — not high flames.

Place the foil-wrapped burritos directly on the campfire grill grate. Cook for 8 to 10 minutes per side, rotating once. The foil will puff slightly as steam builds inside — this is what gently reheats the eggs and melts the cheese.

Remove from the fire and let rest for 2 minutes before carefully opening the foil (watch for escaping steam). Serve with extra salsa, hot sauce, or sour cream.