Preheat your oven to 375°F (190°C) and lightly grease a baking dish large enough to hold all your burritos. Toss diced potatoes in half olive oil and season with salt and pepper. Roast until crispy and browned, about 25 minutes, stirring occasionally.

Heat a large skillet over medium heat. Add the breakfast sausage and cook until browned, breaking it up into crumbles with a spatula. Once cooked, remove the sausage from the skillet and set it aside.

In the same skillet, add half of the olive oil, and add bell pepper, and onion. Cook until the potatoes are browned and the vegetables are softened, about 10-15 minutes.

Once the vegetables are done, return the cooked sausage to the skillet and mix well to combine.

Remove potatoes from oven when crispy.

Lay out a jumbo tortilla and place about 1/4 cup each of potatoes and sausage, onions, and pepper mixture in the center. Sprinkle a generous amount of the shredded cheese over the top. Roll the burrito by folding in the sides and then rolling it up from the bottom. Place the burrito seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling. Pour the green chile sauce evenly over the top of the burritos in the baking dish. Sprinkle the remaining cheese over the top.

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the burritos are heated through.

Allow the burritos to cool for a few minutes before serving. Enjoy your baked wet breakfast burritos!