Step 1: Brown the sausage in a large skillet over medium-high heat, breaking it apart with a wooden spoon until cooked through and lightly golden (about 8 minutes). Pour off excess fat, leaving about 2 tablespoons. Transfer sausage to a plate.

Step 2: In the same skillet, melt butter over medium heat. Add diced onion and bell pepper, cooking for about 4 minutes until softened. Add mushrooms and cook for another 3 minutes. Stir in spinach and cook until wilted, about 1 minute.

Step 3: Whisk 12 eggs in a bowl with garlic powder, smoked paprika, salt, and pepper. Pour into the skillet with vegetables, stirring gently until just set but slightly creamy (about 4 minutes).

Step 4: Return cooked sausage to the skillet and fold everything together. Remove from heat and stir in 1.5 cups of shredded cheese, reserving the rest for topping. Let cool for about 5 minutes.

Step 5: Lay a tortilla on a clean surface. Place about 3/4 cup of filling in the center, leaving 2 inches clear on all sides. Sprinkle reserved cheddar on top. Fold the bottom edge up and over the filling, press firmly, fold in left and right sides, and roll tightly away from you.

Step 6: Place each assembled burrito seam-side down on a parchment-lined baking sheet. Freeze for at least 2 hours until completely solid. Transfer to a freezer bag or airtight container, removing as much air as possible. Label with the date.