Brown the sausage in a pan over medium heat. Once done, remove from the pan with a slotted spoon, leaving behind the excess fat. Put the browned sausage to the side in a bowl.
Dice the potatoes into small cubes. Fry potatoes over medium heat in the skillet using the excess sausage fat until the potatoes are tender on the inside. While cooking, season the potatoes with cumin, chili powder, salt, and pepper.
Once potatoes are soft on the center and crispy on the outside, add the sausage back to the pan. Add the green chilis.
Drain the pinto beans (do not rinse), and pour the beans in the skillet with the potatoes and sausage. If you're serving the burritos immediately, heat the mixture thoroughly for about 5 minutes. Set mixture aside in a bowl, and cover with foil. Wipe skillet with a cloth.
In a large bowl, beat eggs. Add salt and pepper. Cook the egg mixture in the skillet until scrambled.
Chop the red onion, tomato, and cilantro and combine to prepare the pico de gallo.
Assemble the burritos by placing a spoonful of the bean, potato, sausage mixture in the center of the tortilla. Add the scrambled eggs and pico de gallo, and sprinkle with the shredded cheese. Wrap the tortilla into a burrito.
You can either serve immediately or wrap with foil to save.