Heat a large skillet or griddle pan over medium heat.

Once the cooking surface is hot, add the ground breakfast sausage to the pan or griddle and break it up with a spatula as you cook it. Cook the sausage for 6 to 7 minutes until it is browned and cooked through. Remove the sausage from the pan and set it aside.

Salt the hash browns with 2 teaspoons of the salt and add it to the hot griddle pan too cook in the remaining grease from the sausage. Add additional oil if needed. Cook the hash browns according to directions on package. Make sure to get a nice golden crust on them!

While the hash browns are cooking, heat a separate pan over medium heat. Add ¼ teaspoon of salt to the eggs. Once the pan is hot, add the butter and pour the beaten eggs in. Slowly stir the eggs with a spatula to create curds. If the egg starts cooking too quickly, turn the temperature down slightly. Continue to slowly stir the eggs until they are cooked through and set them aside.

To assemble the burrito, layer ¼ cup of the spinach onto the tortilla followed by 1/10 of the hashbrowns (about ⅓ cup cooked), 1/10 of the breakfast sausage (about ¼ cup cooked), 1/10 of the scrambled egg (about ¼ cup cooked), ¼ cup of grated cheese and top with ¼ teaspoon of the bagel seasoning. Basically, you are going to divide up each of the ingredients evenly amongst the 8 tortillas.

Once you have layered the ingredients onto the tortilla, fold two ends of the tortilla in and roll the tortilla to form a burrito. Wrap the burrito tightly in the freezer paper and again in the aluminum foil.

To serve, remove the foil and freezer paper and reheat in the microwave.

Store burritos in the freezer for up to 3 months or the refrigerator up to 5 days.