• To a large non-stick skillet over medium heat, add the sausage. Cook for 6-7 minutes, or until the sausage is no longer pink.
• Add diced kielbasa and cook for 2-4 minutes, or until the kielbasa is browned and ground sausage is cooked through. Using a slotted spoon, remove the meat mixture from the pan and place onto a paper towel-lined plate. This makes about 2 cups.
• To the drippings in the skillet, add the potatoes. Toss to coat with drippings. Cook for 5-7 minutes, or until the potatoes are almost cooked through.
• To the potatoes in the skillet, add red bell pepper, green bell pepper, onion, jalapeno, seasoned salt, pepper, and garlic powder. Continue cooking for 5-7 more minutes, or until softened and cooked through. Remove from the pan and place the potato and vegetables in a bowl or on a plate while you prepare the eggs. This makes about 3 cups. Wipe out the skillet.
• To the beaten eggs, add the cowboy ranch seasoning mix (if using - you can also season with salt and pepper). Mix well.
• In the same skillet over medium heat, melt the butter. Once melted, pour in the seasoned eggs. Gently push them across the pan with a spatula, forming large soft curds. Continue cooking the eggs until thickened and no visible liquid egg remains. Avoid constant stirring. Remove the pan from heat and set aside.

Assembly

• On a clean work surface, lay out tortillas. (I prefer to warm the tortillas up so that they are soft and pliable.) Evenly top each tortilla with the following: ¼ cup sharp cheddar cheese, ¼ cup Monterey Jack cheese, ½ cup meat mixture, ¼ cup scrambled eggs, and ¾ cup of the potato vegetable mixture.
• Fold in the left and right sides of the tortilla toward the center, covering part of the filling. Starting from the bottom, fold the edge of the tortilla up and over the fillings. With the bottom edge folded up, use your fingers to gently press and secure the fillings. Fold the sides over the center rolled portion. Continue rolling the tortilla upwards, keeping it tight and compact. Roll until you reach the top edge of the tortilla. Set aside. Repeat with the other tortillas.
• In a medium non-stick skillet over low heat*, add 1 tablespoon oil. Once hot, place the burritos in the pan, seam-side down. Fry for 2-3 minutes on each side, or until browned. Depending on the size of your skillet, you may have to work in batches.
• Serve with sour cream and salsa, if using.