To make the avocado-tomato salsa, place all the ingredients in a medium bowl and mix to combine. Set aside.
In a medium bowl, whisk the eggs with the smoked paprika and salt. Heat a large nonstick pan over medium-high heat. Add the sausage and cook, stirring frequently, until browned (4-5 minutes). Use a slotted spoon to transfer the sausage to a bowl.
Wipe out most of the oil from the pan and discard, leaving just a film of oil. Over medium heat add the eggs and scramble until cooked but soft. Transfer the eggs to a plate. Wipe out the skillet in order to toast the burritos.
To assemble the burritos: Spoon about ¼ cup of the avocado-tomato salsa onto each of the flour tortillas.
Followed by half of the sausage, half of the eggs, about a quarter of the cheese and half the scallions. Fold in the sides of the tortilla over the filling and roll, tucking in the edges as you go. Repeat.
Lightly coat the pan with oil and, over medium heat, add the burritos, seam side down and toast until golden brown on all sides (about 3 minutes).
The burritos can be made ahead, wrapped tightly in plastic wrap and refrigerated. To reheat burritos, remove plastic wrap, rewrap in foil and warm in a 350°F oven for about 15 minutes. Or microwave for 1 minute and retoast slightly in a medium hot skillet, turning often.