In a medium bowl, whisk together the eggs, garlic powder, smoked paprika, onion powder, and salt until everything is well combined.

Heat a large nonstick skillet over medium-high heat. Add the breakfast sausage and cook, breaking it apart, for about 4 minutes until browned.

Add the diced red pepper, chopped green onions, and optional spinach or kale and continue to cook for another 5 minutes until the vegetables are softened. Transfer the mixture to a plate and set aside.

Reduce the heat to low and pour the beaten eggs into the same skillet. Cook gently for 2 to 3 minutes, stirring occasionally, until the eggs are fully set. Remove from heat and keep warm.

Clean the skillet with a paper towel. To assemble the burritos, lay out each tortilla. Add one-eighth of the sausage mixture, followed by scrambled eggs, a tablespoon of salsa, and some shredded cheese.

Fold the tortilla sides over the filling and roll it up tightly, tucking in the ends.

Heat the cleaned skillet again over medium-high heat. Place each assembled burrito seam-side down and toast until golden brown, about 1 to 2 minutes per side.

Serve the burritos warm, or allow them to cool completely before storing in the fridge or freezer for convenient breakfasts later.