In a medium bowl, combine the diced avocado, seeded tomatoes, minced shallot, minced garlic, jalapeño pepper, lime juice, salt, cumin, and cilantro.

Mix gently to combine and set aside.

In a clean medium bowl, whisk together the eggs, smoked paprika, and salt.

Set this mixture aside for later use.

Heat a large nonstick pan over medium-high heat.

Add the spicy sausage, cooking while stirring frequently, until browned, about 4 to 5 minutes.

Transfer the sausage onto a plate, leaving drippings in the pan.

Reduce heat to low, add the egg mixture, and scramble until just cooked through.

Transfer the scrambled eggs to a plate.

Lay out the tortillas on a clean surface.

Spoon about ¼ cup of the avocado-tomato salsa onto each tortilla, reserving some for serving.

Add a quarter of the cooked sausage, scrambled eggs, and about ⅓ cup of cheese on top.

Fold in the sides of the tortilla over the filling and roll tightly.

Coat the same pan with vegetable oil and increase heat to medium.

Place each burrito seam-side down into the pan and cook, covered, until golden brown, about 3 minutes.

Flip and continue cooking, covered, until the other side is also golden brown.

Serve warm.