High Protein Breakfast Burritos

These high-protein breakfast burritos are filled with scrambled eggs, ground breakfast sausage, poblano pepper, black beans, cream cheese, and cheddar cheese.

Ingredients

• 1/2 lb ground breakfast sausage
• 1 poblano pepper, seeded and diced
• 12 large eggs, whisked
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 ounces cream cheese, cubed (optional)
• 6 large tortillas
• 6–8 ounces shredded cheddar cheese
• 1 (15-ounce) can black beans, drained and rinsed
• To serve: green onions, cilantro, Chipotle mayo, pico de gallo, or avocado

Instructions

1. Preheat the oven to 425°F if serving the burritos immediately. Brown the ground breakfast sausage in a large skillet over medium-high heat, breaking it into pieces until no pink remains. Transfer it to a paper towel-lined plate.
2. Reduce the heat to medium and cook the diced poblano pepper for 2–3 minutes. Lower the heat to medium-low, add the whisked eggs, kosher salt, and black pepper, and cook for 1–2 minutes. Add the cream cheese and cook for another 1–2 minutes until melted and the eggs remain soft.
3. Microwave each tortilla for about 20 seconds or carefully char each side over an open gas flame for a few seconds until soft and flexible.
4. Sprinkle cheddar cheese over each tortilla, then add black beans, scrambled eggs, and cooked sausage. Fold the tortilla over the filling, fold in both sides, and roll forward to close the burrito.
5. Wrap the assembled burritos in foil and bake at 425°F for about 8 minutes, until heated through and the cheese has melted.
6. For freezer breakfast burritos, wrap each burrito in foil and store them in a freezer bag. Bake directly from frozen at 425°F for about 20 minutes, or remove the foil and microwave for about 2 minutes.