Heat a large skillet over medium-high heat. Cook chicken sausage or turkey bacon according to package directions, then chop into small pieces. Add diced bell peppers and onions to the skillet and cook for 3-4 minutes until softened. Add hash browns and cook until crispy. Season with cumin, smoked paprika, garlic powder, onion powder, salt, and pepper.

In a large bowl, whisk together eggs, egg whites, salt, and pepper. Heat a nonstick skillet over medium-low heat with a little butter or oil. Pour in egg mixture and let sit undisturbed for 30 seconds. Gently push eggs from edges toward center with a spatula, tilting pan to let uncooked egg flow to edges. Continue until eggs are just set but still slightly wet. Remove from heat immediately.

Warm tortillas in microwave for 15-20 seconds wrapped in a damp paper towel, or heat in a dry skillet for 10-15 seconds per side. Set up an assembly line: lay out all tortillas, then spoon scrambled eggs evenly down the center of each, leaving about 2 inches at bottom and sides. Top with cooked protein, hash browns, black beans, cheese, and any veggies. Don't overfill—about ¾ cup filling per burrito.

Fold the bottom of the tortilla up over the filling, then fold in the sides, and roll tightly from bottom to top. Wrap each burrito tightly in parchment paper, then foil. Place wrapped burritos in a freezer-safe bag or container, removing as much air as possible. Label with date and contents. Store in refrigerator for up to 5 days, or freeze for up to 3 months.