Heat the oil in a large nonstick skillet over medium-high heat. Add the breakfast sausage and cook, breaking it up, 7 minutes, or until it is browned and slightly crisp. Remove the sausage to a paper-towel-lined plate using a slotted spoon.
Add the onions, jalapeno, and red pepper to the skillet. Saute for 3 minutes, or until the vegetables begin to soften.
Add the hash browns to the skillet and cook, stirring occasionally, until the potatoes are golden brown and crisp, 8 to 10 minutes. Remove from the skillet and set aside.
Add the eggs to a large mixing bowl and whisk until thoroughly combined. Pour the eggs into the hot skillet and cook, stirring for 3 minutes, until eggs are fluffy and cooked through.
Warm the burrito wrappers for 10 seconds in the microwave to make them more flexible (optional). Build the burrito by layering the avocado, eggs, cheese, sausage, salsa (if using) and cilantro (if using).
Grill the burritos on a hot grill pan for 3 minutes on each side, until lightly browned. Serve with taco sauce (if using)