Cook the turkey sausage in a large skillet over medium heat, breaking it into small crumbles as it browns, about 6-8 minutes until no pink remains. Transfer to a plate.

In the same skillet, scramble the eggs over medium-low heat with salt and pepper, stirring gently until just set but still moist, about 3-4 minutes.

Warm the tortilla wraps for 15 seconds in the microwave or briefly in a dry skillet to make them pliable.

Lay each wrap flat and assemble: spoon scrambled eggs down the center, add turkey sausage, black beans, and salsa.

Fold the sides of the wrap inward, then roll from the bottom up tightly, keeping the filling tucked as you go.

Wrap each burrito individually in foil or parchment paper.

Place all wrapped burritos in a gallon-sized zip-top freezer bag, press out excess air, label with the date, and freeze flat.

To reheat: From frozen, unwrap burrito, wrap in a damp paper towel, and microwave for 2-3 minutes, flipping halfway. From refrigerated, microwave for 60-90 seconds.