Prep your ingredients: Dice the onion and bell pepper. Rinse and drain the black beans. Chop the spinach. Crack the eggs into a bowl, add egg whites if using, and whisk with a pinch of salt and pepper.

Cook the sausage: Heat a large skillet over medium heat with a drizzle of oil. Add the turkey sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5–7 minutes. Sprinkle with paprika and a pinch of chili powder for extra flavor. Transfer to a plate.

Sauté the veggies: In the same skillet, add the onion and bell pepper with a little more oil if needed. Cook 3–4 minutes until soft. Add spinach and cook 1–2 minutes until wilted. Season with salt, pepper, and a dash of cumin and garlic powder.

Scramble the eggs: Reduce heat to medium-low. Pour in the eggs. Gently scramble, pushing the eggs from the edges toward the center until just set and fluffy. Don’t overcook; soft eggs reheat better.

Warm the beans: Stir the black beans into the eggs for a minute to heat through. Taste and adjust seasoning.

Combine: Return the cooked sausage to the skillet and fold it into the egg mixture. Remove from heat.

Warm tortillas: Briefly heat each tortilla in a dry skillet or the microwave so they’re pliable and less likely to tear.

Assemble the burritos: Lay a tortilla flat. Spread a spoonful of Greek yogurt and salsa down the center. Add a generous scoop of the egg-sausage-bean mixture. Top with shredded cheese and any extras like avocado or cilantro.

Roll tightly: Fold the sides in, then roll from the bottom up, tucking as you go. For crisp edges, sear the wrapped burrito seam-side down in a lightly oiled skillet for 1–2 minutes per side.

Serve or store: Eat right away, or cool for meal prep (see storage tips below).