1. Start by prepping veggies; peel and dice sweet potato, half cherry tomatoes, thinly dice onion, mince garlic, and thinly slice baby spinach. Slice sausages and drain and rinse black beans. Set everything aside.

2. Place a large cast iron skillet on stovetop and drizzle with 1 tablespoon of oil. Bring to a heat on medium-high. Once oil comes to a heat, toss in onion and garlic. Stir and cook for 1-2 minutes until onions start to translucent. Stir in sweet potatoes and cook until they start to soften a bit. About 4-5 minutes. Stir in chicken sausages and continue to cook for another 2-3 minutes until sausages start to chard.

3. While sweet potato and chicken sausage cook through, prep spices and herbs. In a small mixing bowl mix together 1 teaspoon pink salt, black pepper, paprika, oregano, chili powder, and cumin. Sprinkle mixture over sweet potatoes and sausage as they cook.

4. Bring heat to medium-low. Add in black beans, cherry tomatoes, and baby spinach. Stir everything together and cook for 2-3 minutes. Remove from heat and keep warm.

5. Crack eggs into a large mixing bowl, sprinkle with remaining teaspoon of salt and whisk. Place a large pan on stovetop and drizzle with 1 tablespoon of oil. Bring to a heat on high heat. Once oil is heated, pour in whisked eggs and begin to scramble. Once eggs are cooked through (about 3-4 minutes), remove from heat and keep warm.

6. In a large mixing bowl combine cooked veggies along with scrambled eggs and cheddar cheese. Mix well making sure everything is well combined.

7. Start assembling burritos by placing one large tortilla on a flat surface such as a cutting board or counter top. Use a spoon to scoop burrito mixture onto tortilla. Add about 2-3 spoonfuls of mixture per tortilla. Make sure not to overfill tortillas as it will make it difficult to wrap burrito.

8. To wrap burrito, roll the bottom half up towards the middle of the tortilla. Fold the sides in, then continue to roll until completely folded. Place burrito on heated skillet for 20-30 seconds per side. Repeat this process with the rest of tortillas.

How to store, freeze and reheat Breakfast Burritos:

1. Transfer the burrito to a piece of parchment paper and wrap. You can then transfer to a piece of aluminum foil and wrap again.

2. Once burritos have cooled down completely, place them in 1 gallon freezer bags (they fit about 3-4 burritos). Use a sharpie to write breakfast burrito and date on each bag. Place bags in freezer and keep frozen for 4-6 months.

3. To reheat breakfast burritos, preheat oven at 400 degrees Fahrenheit. Remove burritos from freezer bag and place on a baking sheet pan while still wrapped. Transfer to preheated oven and heat for 10 minutes. Remove burritos from oven using oven mittens, unwrap foil and parchment paper. Place burritos back on sheet pan and place back in oven for another 10-15 minutes. Enjoy with some hot sauce!

4. Another option to reheat your burritos is to thaw-out in the fridge overnight. In the morning, place burrito in the microwave reheat for 2-3 minutes or until desired temperature is reached. Be careful because it will be hot! You can also reheat it in the air fryer. Reheat for 5 minutes at 400 degrees Fahrenheit. Cut in half and place back in the air fryer for 2-3 minutes. Enjoy!