Brown the sausage in a large skillet over medium-high heat until fully cooked. Drain excess fat and set aside.

In a large mixing bowl, whisk eggs with salt, pepper, and garlic powder until homogeneous.

In the same skillet over medium heat, scramble the egg mixture until just set. Do not overcook as they will be reheated later.

Fold the cooked sausage and drained black beans into the scrambled eggs.

Lay out flour tortillas and distribute the Greek yogurt and salsa evenly across the center of each.

Portion the egg mixture and cheese onto the center of each tortilla.

Fold the left and right sides of the tortilla inward, then roll from the bottom to create a tight cylinder.

Wrap each burrito tightly in parchment paper followed by a layer of aluminum foil.

Label and store in the freezer for up to 3 months.

To reheat: Remove foil and parchment, microwave on high for 2 to 3 minutes, or bake at 375°F (190°C) for 20 minutes.