1. Cook the tortillas one at a time either directly over the burner of a gas stove or in a pan. As the tortilla starts to ‘puff up’ a little, turn it. Need to be close attention if cooking directly over a gas burner.
2. On your workspace/bench top lay out 8 pieces of aluminium foil layered with same size piece of baking paper roughly the size of the tortilla.
3. Roughly chop the spinach and combine with the eggs in a bowl until well combined and season with salt and pepper.
4. Heat olive in a saute pan and cook eggs and spinach until cooked through, set aside to cool to room temperature
5. Remove the casings from the sausages and cook the sausage meat in same saute pan as eggs breaking up with a fork into bite size pieces. Cook through and set aside to cool.
6. Finely chop scallion and cut cherry tomatoes into quartered. Mix in a bowl together and season with salt and pepper.
7. Cook hashbrowns according to package instructions and cool to room temperature. (I use generic frozen hashbrowns, homemade would be great but I don’t think its necessary effort here)

Assemble burritos

1. Place a cooked hashbrown on each tortilla
2. Distribute cooked scrambled egg/spinach mixture evenly across the 8 tortillas
3. Distribute evenly across the tortillas the cooked chicken sausage and sprinkle with the grated cheese.
4. Distribute evenly the tomato and shallot mixture.
5. Fold long sides of tortilla in first, then the tuck shorter ends in. Using the foil roll the burrito and seal.
Use the foil to hold the burrito together in this step. The baking paper helps stop the foil from sticking to the burrito once the cheese melts.