Whisk together eggs, milk, and salt in a bowl until combined. Pour into the hot skillet. Cook and stir over medium-high heat until eggs are scrambled and set, about five minutes. Transfer to a bowl.

Lay 10 sheets of aluminum foil, slightly larger than tortillas, on a flat work surface. Lay one tortilla on each aluminum foil piece; evenly distribute cheddar cheese on top. Add scrambled eggs, spinach, sausages, and tater tots to each tortilla, in that order. Tightly roll burritos, tucking tops and bottoms in first.

Wrap aluminum foil tightly around each burrito, covering it completely. Place in resealable plastic bags in a single layer. Remove as much air as possible from the bags before sealing. Store in the freezer (up to three months) until ready to reheat.