Step 1: Preheat the oven to 375°F and coat a 12-cup muffin pan with cooking spray. Set six tortillas, six storage containers, and labels on the counter so the assembly process stays organized.

Step 2: Whisk the six eggs, milk, salt, and black pepper in a medium bowl until smooth. Fold in the spinach, diced bell pepper, and cheddar, then divide the mixture among six muffin cups.

Step 3: Bake the egg muffins for 20 to 25 minutes, or until the centers are set and the tops look lightly golden. Cool them in the pan for five minutes before transferring them to a rack or storage container.

Step 4: While the muffins bake, stir the rolled oats, milk, Greek yogurt, honey or maple syrup, and chia seeds in a large bowl. Divide the mixture among three jars or containers, top with berries, cover, and refrigerate overnight.

Step 5: Warm the cooked breakfast potatoes and scrambled eggs if they are chilled, then place one tortilla on a flat surface. Add potatoes, eggs, black beans, cheese, and salsa in a line across the lower third, leaving room at the edges.

Step 6: Fold the sides of each tortilla inward, roll it tightly from the bottom, and wrap it in foil or parchment. Refrigerate burritos for up to three days, or freeze them individually for longer storage.

Step 7: Cool all cooked food completely before sealing containers. Label each portion with the date and breakfast type, then refrigerate the egg muffins and overnight oats while moving any burritos intended for later use to the freezer.

Step 8: Reheat a refrigerated egg muffin in the microwave for 30 to 45 seconds, checking the center before serving. Thaw a frozen burrito overnight in the refrigerator and microwave it for two to three minutes, turning it halfway through.