Name: High-Protein Breakfast Burrito Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 0.6 lb ground sausage (preferably Jimmy Dean’s pork sausage for extra flavor); 1 poblano pepper, finely diced into 1/4-inch pieces; 14 eggs; 2.5 oz cream cheese (room temperature, about 70°F to ensure smooth melting); 15 oz black beans; 1.25 tsp salt; 0.5 tsp pepper; 0.25 tsp smoked paprika; 6 tortillas (Mission flour tortillas recommended for sturdiness and easy folding); 8 oz cheddar cheese (freshly shredded for better melting)

Ingredients

0.6 lb ground sausage (Jimmy Dean’s pork sausage recommended)

1 poblano pepper, finely diced into 1/4-inch pieces

14 eggs

2.5 oz cream cheese (room temperature)

15 oz black beans

1.25 tsp salt

0.5 tsp pepper

0.25 tsp smoked paprika

6 tortillas (flour tortillas recommended, such as Mission brand)

8 oz freshly shredded cheddar cheese

Instructions

Step 1: Preheat your oven to 425°F. Dice the poblano pepper, shred the cheddar cheese, crack the eggs into a bowl, and set the cream cheese out to reach room temperature. Warm the tortillas by stacking them, wrapping in a damp paper towel, and microwaving for 30-45 seconds until pliable.

Step 2: Heat a large skillet over medium-high heat. Add the ground sausage, breaking it apart as it cooks until fully browned with no pink remaining (about 5-7 minutes). Transfer the cooked sausage to a plate.

Step 3: In the same skillet, add the diced poblano pepper. Sauté for 2-3 minutes until it softens and chars slightly, absorbing the sausage flavor.

Step 4: Pour the cracked eggs into the skillet with the poblano. Add salt, pepper, and smoked paprika. Drop in the room-temperature cream cheese in small pieces and stir constantly. Cook for 2-4 minutes until the eggs are soft and creamy.

Step 5: Warm the black beans in a saucepan or microwave for 1-2 minutes to ensure they are heated through.

Step 6: Lay one warm tortilla flat. Layer the ingredients horizontally: a handful of shredded cheddar cheese, a quarter of the cooked sausage, a quarter of the scrambled egg mixture, and about 1/4 cup of black beans. Fold the left and right sides toward the center, then fold the bottom up and roll tightly away from you. Repeat with the remaining tortillas.

Step 7: Place the assembled burritos seam-side down on a baking sheet and wrap each loosely in foil. Bake in the preheated oven for 8-10 minutes until heated through. Remove from oven, unwrap if desired, and serve warm.

Tips & Variations

Use freshly shredded cheese rather than pre-shredded for better melting and flavor.

Substitute ground turkey or chicken sausage for a leaner option.

Add chopped onions or tomatoes with the poblano for extra texture and taste.

For a spicy kick, include some chopped jalapeños or a dash of hot sauce inside the burrito.

Wrap burritos tightly in foil before baking to keep the tortillas soft and the filling warm.

Storage

Store leftover burritos wrapped tightly in foil or plastic wrap in the refrigerator for up to 3 days. To reheat, bake them in a 350°F oven for 10-15 minutes or microwave wrapped in a damp paper towel for 1-2 minutes until heated through. For longer storage, freeze wrapped burritos for up to 2 months and thaw overnight in the fridge before reheating.

FAQs

Can I make these burritos ahead of time?

Yes, you can assemble the burritos in advance and wrap them in foil. Store them in the refrigerator for up to 2 days and bake before serving. For longer storage, freeze and thaw before reheating.