Crack the eggs into a large bowl. Add the milk and salt and whisk to combine.

Bring a large frying pan to a medium-low heat. Once hot, add a drizzle of olive oil and then the eggs. As the egg cooks, use a spatula to drag the egg into the centre, allowing more uncooked egg to spill onto the base of the pan. Continue this action until the eggs are cooked. Remove from the heat. Transfer the scrambled eggs to a bowl and set aside.

Clean out the frying pan and bring to a medium-high heat. Once hot, drizzle with olive oil and then add the slices of chorizo. Fry on both sides until golden brown. Remove from the heat and transfer cooked chorizo to a paper towel lined plate. Carefully use paper towel to remove excess oil from the pan.

Return the pan to the heat and add the sliced capsicums and onion, stirring occasionally as it flash-fries. Once the onion and capsicums are cooked to your liking remove from the heat.

To assemble the burritos, lay a tortilla on a plate. Add one quarter of the scrambled eggs to the centre of the burrito. Top with a quarter of the capsicum, onion and chorizo. Fold each end over the filling and then roll up tightly. Repeat until all the burritos have been assembled.

To toast, heat a clean pan to a medium heat and add a burrito. Fry until golden brown, flip over and fry until golden brown on the second side. Repeat with the remaining burritos. Alternatively, toast in a sandwich press.

Serve straight away or wrap in parchment paper, place into a freezer bag and refrigerate for up to 3 days or freeze for up to 3 months.