In a medium skillet, cook the sausage until cooked through, about 6 minutes. Chop finely with a knife or in a food processor. Set aside.
While vegetables are cooking, crack eggs into a med bowl and whisk until frothy. Set aside. Heat oil in a large skillet. Add bell peppers, onions, and mushrooms. Cook 4 minutes or until mushrooms and onions are soft. Add green chiles and green onions. Add eggs, salt, and pepper. Cook eggs, stirring well to incorporate veggies, then stirring frequently until eggs are cooked through, about 5 minutes. Stir sausage into eggs.
Fill each tortilla with egg mixture. Sprinkle with about 2 Tbsp. cheese. Roll up and place seam side down on a plate. Top with 2 Tbsp. salsa and 2 Tbsp. sour cream. Garnish with additional green onions and cilantro, if desired.
Pina Colada Salad
Gently scoop the cream off the top of the can of coconut milk. (discard remaining milk, or reserve for another use). Combine coconut milk and vanilla. Chill 1 hour. Add chilled cream mixture to a blender. Blend until whipped, about 30 sec.
While coconut cream is chilling, combine pineapple chunks, banana, and oranges in a medium bowl. Toss fruit with whipped coconut cream. Divide evenly among 4 small bowls. Sprinkle with coconut flakes.
(Hint: double the burrito recipe and wrap each extra burrito—without toppings— in foil. Freeze for a quick grab-and-go breakfast or lunch later. Just remove from foil, then wrap in paper towel and reheat in microwave. Then add your toppings and enjoy!)