In a large skillet over medium high heat, add olive oil and onion and sauté until browned, about 5 minutes. Add ground turkey and sprinkle with salt and pepper. Gently break up the ground meat and allow to cook until thoroughly cooked through. Add garlic and cook for 1 minute. Add tomato sauce, cumin, oregano, and chili powder and cook for 20 minutes. Add a little water if the mixture looks too dry. Taste for seasoning. Set aside.

Meanwhile, in a medium skillet over medium high heat, add some olive oil and the peppers and sprinkle with salt and pepper. Cook until they are tender, about 5 minutes. Remove and set aside to cool.

In a large bowl, crack the eggs and whisk briskly with 1 ½ teaspoons salt and pepper. In a large skillet over medium high heat, add olive oil and add eggs. Turn heat down to medium and with a high heat rubber spatula, gently scrape the bottom of the skillet, gently turning the eggs over until they are most of the way cooked through, about 3 minutes. Remove and set aside to cool.

Over a gas flame or a dry non stick skillet over medium high heat, place a tortilla and wait for it to get slightly puffy. Turn over and cook for another 30 seconds and remove to a baking sheet. Continue with the remaining tortillas stacking them on top of one another.

To assemble: On a large baking sheet, take a tortillas and place 1/12th of the meat mixture on one end. Add 1/12th of the peppers, and 1/12th of the eggs on top of meat. Sprinkle some cheese over filling. Bring the edge of the tortilla over the filling and bring sides part way over the filling and begin rolling. Place seam side down on a baking sheet. Continue with remaining tortillas.

Individually wrap each burrito in plastic wrap and place in a freezer safe container and freeze.

To heat: place burrito in microwave on a microwave safe plate and microwave for 2-3 minutes, depending on your microwave. Carefully unwrap and serve.