Protein Packed Burritos (Print Version)

# Ingredients:

→ Stuffing

01 - 2 ounces cream cheese, cut into cubes (optional)
02 - 6-8 ounces grated cheddar cheese
03 - 12 large eggs, beaten
04 - 1 poblano pepper, diced after removing seeds
05 - 1/4 teaspoon ground black pepper
06 - 1 teaspoon salt, kosher
07 - 1/2 pound ground breakfast sausage
08 - 1 can (15 ounces) black beans, rinsed and drained

→ Wrap It Up

09 - 6 big tortillas (use flour or grain-free if you’d like)

→ Extras to Add

10 - Diced green onions
11 - Sliced avocado
12 - Freshly chopped cilantro
13 - Spicy chipotle mayo
14 - Pico de gallo salsa

# Instructions:

01 - Planning to bake a burrito right away? Turn your oven to 425°F (220°C).
02 - Warm up a big skillet on medium-high heat. Toss in the sausage, breaking it apart with a spatula while it cooks. Keep stirring until it's fully browned with no pink left. Scoop the meat onto a paper towel-covered plate to drain some fat, but leave a bit of grease in the skillet for the peppers.
03 - Turn the heat down to medium and throw the chopped poblano pepper into the skillet. Stir it now and then for 2-3 minutes, just until it softens a little.
04 - Lower the heat to medium-low. Pour the beaten eggs into the pan with the peppers and sprinkle some salt and pepper. Don’t touch them for a minute, letting the bottom part set a bit. Use your spatula to pull at the edges so the uncooked egg can run underneath. If you’re using cream cheese, toss it in now, letting it melt as you cook the eggs for another minute or two. Take the skillet off the heat when the eggs are just a little undercooked and still creamy.
05 - Heat the tortillas to make them more flexible. Either pop them into the microwave for 20 seconds each or lightly toast them over a gas flame on your stovetop for a few seconds per side.
06 - On a flat surface, lay out one tortilla. Sprinkle cheese on the bottom third. Put some of the black beans on top, then layer in your scrambled eggs and sausage.
07 - Fold the bottom edge of the tortilla over your fillings, then tuck in the sides toward the middle. Keep rolling it up tightly. If you're baking or freezing, wrap each burrito in foil.
08 - If you’re eating them now: Bake the foil-covered burritos in the preheated oven for 8-10 minutes until warm all through and the cheese is melted. For storing: Skip baking, wrap each burrito tightly in foil, and freeze in freezer bags for up to 3 months. To reheat frozen burritos: Bake at 425°F for 20 minutes in foil, or unwrap and microwave for 2 minutes.

# Notes:

01 - Each serving has 35 grams of protein, making it a great, filling breakfast.
02 - You can make a bunch ahead, freeze them, and reheat for hassle-free mornings.
03 - Want fewer carbs? Use low-carb wraps or swap the tortilla for a big lettuce leaf.
04 - This is flexible—you can use bell peppers, jalapeños, or other veggies you love instead of poblano peppers.

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