In large skillet, heat 2 tablespoons of olive oil/butter over medium heat.

Add sliced onions, season with salt, and cook 5-7 minutes, until translucent and soft.

Add garlic and butternut squash and cook until butternut squash is soft, about 10-12 minutes. I covered mine with a lid for about 5 minutes to let the steam cook the squash.

Remove squash from skillet and add additional tablespoon of olive oil/butter.

Add mushrooms to skillet and cook until they are golden, about 5 minutes.

Add kale and stir well, cooking until bright green, about 2 minutes.

Add butternut squash back to skillet and stir well to combine.

Season with salt, as needed.

In medium bowl, whisk together eggs and milk, and season with salt and pepper.

Melt butter in medium skillet over medium-low heat and add eggs.

Cook, stirring occasionally, until scrambled and cooked through.

Remove from heat.

Preheat oven to 400 degrees F.

Assemble breakfast burritos by laying out tortillas.

Scoop ~½ cup of vegetable mixture onto each tortilla, then top with ~¼ cup of the scrambled eggs, and about ⅓ cup of shredded cheese.

Wrap up burritos in aluminum foil, then place on baking sheet and heat in preheated oven for 5-7 minutes, until cheese is melted.

Serve and enjoy!

*If you want to save the burritos to be consumed later, wrap in aluminum foil, and refrigerate until ready to eat. Once you are ready to eat, heat the oven to 400 degrees and heat burritos for 10-15 minutes, as they will be cold and need a bit longer to heat through.

*You could also freeze them and thaw overnight before baking in 400 degree oven for 10-15 minutes.