Everything will be cooked in the same pan.

Spinach:

1. Add the spinach to a large pan with a splash of water. Set it over medium-high heat and let the spinach wilt down, stirring often. Add more water or lower the heat if it looks like it’s sticking.
2. Transfer to a bowl and let cool down. Once cool, squeeze out and discard excess water, and set aside. Wipe the pan with a paper towel before cooking the sausages.

Vegan sausages:

1. Using a knife, score the sausages and remove the skin.
2. Heat two tablespoons of oil in the large pan and crumble in the sausages. Use a wooden or metal spatula to break them up even more.
3. Cook the sausages over medium-high heat, stirring and tossing often for 10 minutes. This will vary based on the sausages, adjust cooking time accordingly. Transfer the cooked sausages to a bowl and set aside.

Eggs:

1. No need to clean the pan for this, the eggs will pick up the little bits sticking to the pan if you use enough butter or oil. This is desired, it will flavor the eggs!
2. Crack the eggs into a medium bowl, add the sea salt and garlic powder, and whisk until well mixed.
3. Set your pan over medium heat and add the butter and oil. As soon as the butter melts, slowly pour in the eggs.
4. Lower the heat to low-medium and let them cook for about 30 seconds. Using a silicone spatula, move the eggs around the pan very frequently. You can tilt the pan in different directions to help the eggs cook. This should only take a few minutes. As soon as the eggs look almost done, take them off the heat, they will keep cooking from the residual heat and the hot pan.
5. Transfer the eggs to a bowl and set them aside.

Make the burritos:

1. Get all your other ingredients ready - feta, sun-dried tomatoes, pickled red onions, avocado, or other toppings you’re adding.
2. Place a tortilla wrap on a large plate. To the middle add the feta, sausage, eggs, spinach, sun dried tomatoes, pickled red onions, and avocado. Drizzle with hot sauce and ketchup if desired.
3. To wrap, fold one side of the tortilla over the filling and push it gently underneath if possible. Fold the sides over towards the middle and roll to make a wrap.
4. Store wrapped in tinfoil in the fridge for 2-3 days or freezer for 1-2 months. You can wrap them in plastic wrap before wrapping in foil or using a freezer-safe container to prevent freezer burn. Warm your burritos in the oven when ready to eat.

Warm up right away or from the fridge: Preheat the oven to 350F and cook for 15 minutes.

From the freezer: Defrost in the fridge overnight or cook from frozen at 325F (160C) for 30-45 minutes.