For the Eggs:

1. In a large skillet, melt the butter over medium heat.
2. Whisk the eggs with the milk until frothy and well combined. Season with a little hot sauce and pinch each of salt and pepper.
3. Pour the eggs into the skillet and cook over medium-low heat, stirring frequently, until scrambled, fluffy, and cooked through.
4. Set aside to cool slightly.

For the Burritos:

1. Set out all your ingredients for easy assembly.
2. Place a tortilla in a square of aluminum foil large enough to hold the formed burrito.
3. Smear a couple tablespoons of the refried beans on the tortilla. Top the beans with roughly ¼ cup of the baby spinach.
4. Top with roughly ⅓ cup of the eggs, ¼ cup of the cheese, a few tablespoons of salsa, and a few tablespoons of the mashed avocado.
5. Season with a couple more dashes of hot sauce, if you like things on the spicier side.
6. Roll the tortilla up tightly, tucking in the sides as you roll.
7. Place the tortilla seam side down on the aluminum foil and roll up tightly. Store in the fridge for a few days OR wrap each burrito well with plastic wrap (on the outside of the foil) and place in the freezer for up to a month.

To Reheat:

1. For refrigerated burritos, unwrap, place on a plate, and microwave for 1 minute. Cool slighty, slice in half, and serve.
2. For frozen burritos, unwrap, place on a plate, and microwave on low/defrost for 3 minutes, stopping to turn the burrito over every minute. Microwave on high for an additional minute.
3. Cool slightly, slice in half, and serve.

NOTES:

1. If you are serving these immediately or straight from the fridge, I recommend doing so with sliced fresh avocado, rather than the mash. This is just my preference, as far as texture goes. Also, the avocado mash is likely to turn brown in the fridge.
2. The mash holds up really well in the freezer, though, for those of you who may be wondering. The lime juice and lack of air exposure helps keep it green.