Brew coffee or espresso. Allow it to cool to room temperature, and then refrigerate it until cold.

In a small saucepan, heat the honey, sugar and, sea salt over low heat until the honey is thin and easily incorporated. Remove from heat and let it cool.

In a separate container, combine the cold coffee and the honey syrup. Stir until well mixed.

Fill two glasses with ice cubes. Pour the coffee-honey mixture over the ice until the glasses are about 2/3 full.

Top off each glass with milk, leaving a little space at the top for stirring. Stir the latte to combine.

Optionally, garnish with a drizzle of honey and a sprinkle of sea salt. Serve with a straw.

Place the potatoes into a saucepan and cover with water. Place over high heat. Bring to a boil and cook until tender. Then drain well.

In a skillet over medium heat, add a bit of cooking oil. Sauté the potatoes, onions, and bell peppers until they are tender and slightly browned, about 8-10 minutes. Season with salt and pepper to taste.

In a bowl, beat the eggs and pour them into the skillet with the sautéed vegetables. Scramble the eggs until they are fully cooked but still slightly moist.

Lay out the tortillas on a clean surface. Divide the scrambled eggs, cooked sausage slices, and shredded cheese between the tortillas, placing the fillings in the center.

Fold the sides of the tortillas over the filling, and then roll them up from the bottom to form burritos.

In the same skillet, heat the burritos on medium heat for a few minutes on each side until they are lightly toasted and the cheese is melted.

Cut each breakfast burrito in half diagonally, and serve them alongside your iced salted honey lattes.