Make 1 batch of my Perfect Paleo Tortillas according to the recipe. Set aside.
In a large skillet with sides, cook sausage, onions & peppers until sausage is no longer pink. Set aside.
In a separate large skillet, cook beaten eggs in coconut oil. Season liberally with sea salt and pepper. Set aside.
In assembly line fashion, equally divide the sausage mixture, eggs and cheese between each tortilla. Roll up in wrap in foil or wax paper. Store in a plastic bag in the freezer for up to 3 months.