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 breakfast sausage, and cook for about four minutes, stirring frequently to break it up into crumbles.

Add the diced bell peppers, green onions, and spinach or kale to the skillet. Cook for an additional five minutes, stirring occasionally until the peppers soften.

Transfer the mixture onto a plate and set it aside.

Reduce the heat to low and pour in the whisked eggs. Stir gently as they cook for about 2-3 minutes until fluffy and fully cooked.

Remove them from the skillet and place them on a plate with the sausage mixture.

To each tortilla, add an eighth of the sausage mixture, an eighth of the scrambled eggs, one tablespoon of chunky salsa, and one tablespoon of shredded cheese.

Fold the sides of the tortilla over the filling and roll tightly, tucking in the edges.

Heat the skillet over medium-high heat, place the burritos seam side down, and cook for 1-2 minutes until golden brown.

Flip the burritos to cook the other side for another minute.