Preparation Steps

• Whisk together the eggs, smoked paprika, salt, onion powder, and garlic powder in a medium bowl. Set aside.
• Heat a large nonstick skillet over medium-high heat. Add the sausage and cook, stirring frequently, for 4 minutes.
• Add the bell peppers, green onions, and kale or spinach (if using). Cook for 5 minutes, stirring occasionally, until the peppers have softened. Transfer the mixture to a plate and set aside.
• Reduce the heat to low. In the same skillet, add the whisked eggs. Cook for 2-3 minutes or until the eggs are cooked through. Transfer to a plate and set aside.
• Wipe the skillet clean with a paper towel and set aside.
• Assemble the burritos: To each tortilla, add in ⅛th of the sausage, ⅛th of the scrambled eggs, 1 tablespoon of chunky salsa, and 1 tablespoon of shredded cheese. Fold the sides of the tortilla over the filling and roll, tucking in the edges as you go.
• Heat the clean skillet over medium-high heat. Add the burritos, seam side down, and cook until the bottom of the burritos are golden brown, about 1-2 minutes. Flip the burritos over and cook for 1 more minute until golden brown.
• Serve immediately or cool and store in the fridge or freezer.