Protein Breakfast Burritos (Print Version)

# Ingredients:

→ Burrito Filling

01 - 1/2 lb ground breakfast sausage
02 - 1 poblano pepper, seeded and diced
03 - 12 large eggs, whisked
04 - 1 teaspoon kosher salt
05 - 1/4 teaspoon black pepper
06 - 2 ounces cream cheese, cubed (optional)
07 - 6-8 ounces shredded cheddar cheese
08 - 1 (15-ounce) can black beans, drained and rinsed

→ Assembly

09 - 6 large tortillas (flour or grain-free tortillas)

→ Optional Toppings

10 - Green onions, chopped
11 - Fresh cilantro, chopped
12 - Chipotle mayo
13 - Pico de gallo
14 - Avocado, sliced

# Instructions:

01 - If you plan to bake a burrito right away, preheat the oven to 425°F (220°C).
02 - Heat a large skillet over medium-high heat. Add the ground breakfast sausage and cook until browned, breaking it into smaller pieces with a spatula as it cooks. Continue cooking until no pink remains. Transfer the cooked sausage to a paper towel-lined plate to drain excess fat, but leave a small amount of fat in the pan for cooking the peppers.
03 - Reduce the heat to medium and add the diced poblano pepper to the skillet. Cook for 2-3 minutes until the peppers begin to soften, stirring occasionally.
04 - Turn the heat down to medium-low. Pour the whisked eggs into the skillet with the peppers and sprinkle with salt and pepper. Allow the eggs to cook undisturbed for 1-2 minutes until the bottom starts to set. Then, use a spatula to pull up the edges of the eggs and let the uncooked egg flow underneath. Add the cubed cream cheese if using, and continue cooking for another 1-2 minutes until the cheese begins to melt and the eggs are just barely cooked through but still very soft and moist. Remove the skillet from heat.
05 - Prepare the tortillas by warming them individually for 20 seconds in the microwave or by charring them briefly over an open gas flame for a few seconds on each side. This makes them more pliable and easier to roll without tearing.
06 - To assemble each burrito, lay a warmed tortilla flat on your work surface. Sprinkle a portion of the shredded cheddar cheese across the bottom third of the tortilla. Add a portion of black beans, followed by scrambled eggs and cooked sausage.
07 - To roll each burrito, fold the bottom edge of the tortilla up and over the filling. Next, fold in both sides toward the center, then continue rolling the burrito away from you, keeping it tight as you roll. Wrap each completed burrito in aluminum foil if baking or freezing.
08 - For immediate serving: Place the foil-wrapped burritos in the preheated oven and bake for 8-10 minutes until heated through and the cheese is melted. For freezer storage: Wrap each burrito tightly in foil without baking, place in a freezer bag, and freeze for up to 3 months. To cook from frozen, bake foil-wrapped burritos at 425°F for 20 minutes, or remove from foil and microwave for approximately 2 minutes.

# Notes:

01 - Each burrito contains 35g of protein, making it an excellent high-protein breakfast option.
02 - These burritos can be made ahead and frozen for quick weekday breakfasts - simply reheat in the oven or microwave.
03 - For a lower-carb option, use a low-carb tortilla or wrap the filling in a large lettuce leaf.
04 - The recipe is versatile - you can substitute the poblano pepper with bell peppers, jalapeños, or your favorite vegetables.

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