Description
This High-Protein Breakfast Burrito recipe features a flavorful combination of seasoned sausage, creamy scrambled eggs with cream cheese, sautéed poblano peppers, black beans, and melted cheddar cheese wrapped in warm flour tortillas. Perfect as a hearty and satisfying morning meal, these burritos are baked to keep them moist and warm, making them ideal for a protein-packed breakfast.
Ingredients
Scale
For the Filling:
- 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
For Assembly:
- 6 tortillas (Mission flour tortillas recommended for sturdiness and easy folding)
- 8 oz cheddar cheese (freshly shredded for better melting)
Instructions
- Preheat Oven and Prep Ingredients: Preheat your oven to 425°F. Dice the poblano pepper into 1/4-inch pieces. Shred the cheddar cheese freshly for optimal melt. Crack all 14 eggs into a bowl. Set out the cream cheese to come to room temperature for smooth melting. Warm tortillas by stacking them, wrapping in a damp paper towel, and microwaving for 30-45 seconds until pliable to prevent cracking when folding.
- Cook Sausage and Poblano Peppers: Heat a large skillet over medium-high heat and add the ground sausage. Break it apart with a spoon as it cooks, and cook until fully browned and no pink remains, about 5-7 minutes. Transfer the sausage to a clean plate. In the same skillet with residual sausage fat, add the diced poblano pepper and sauté for 2-3 minutes until softened and slightly charred to enhance flavor.
- Scramble Eggs with Cream Cheese and Spices: Pour the eggs directly into the skillet with the peppers. Add salt, pepper, and smoked paprika. Drop in room-temperature cream cheese in small pieces. Stir constantly to allow the cream cheese to melt into the eggs creating a soft, creamy texture. Cook for 2-4 minutes until eggs are softly scrambled and creamy with evenly distributed cream cheese.
- Warm Black Beans: While eggs cook, warm black beans in a small saucepan over low heat or quickly heat in the microwave for 1-2 minutes to ensure they are hot when assembling the burritos.
- Assemble Burritos: Lay one warm tortilla flat. Create a line horizontally across the center with a handful of shredded cheddar cheese, a quarter of the cooked sausage, a quarter of the scrambled egg and cream cheese mixture, and about 1/4 cup warmed black beans. Fold the left and right sides of the tortilla to the center, then fold the bottom up and roll tightly away from you to form a secure burrito. Repeat with remaining tortillas and fillings.
- Bake Burritos: Place assembled burritos seam-side down on a baking sheet. Wrap each loosely in foil. Bake in the preheated 425°F oven for 8-10 minutes until heated through and the cheese is melted and filling is warm. Remove from oven, unwrap foil if desired, and serve immediately while warm and creamy.
Notes
- Use freshly shredded cheese instead of pre-shredded for a creamier melt.
- Warming tortillas before assembly prevents cracking and makes folding easier.
- Room temperature cream cheese mixes better into eggs, enhancing creamy texture.
- Foil wrapping during baking keeps the burritos moist.
- Substitute ground turkey or chicken sausage for a leaner option if desired.
- Leftover burritos can be refrigerated and reheated wrapped in foil or microwaved covered for convenience.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: breakfast burrito, high protein breakfast, sausage burrito, creamy eggs, poblano pepper, black beans, easy breakfast recipe, baked burrito
