1-First Step: Get your tools and ingredients ready Start by gathering a large skillet, a spoon or spatula, foil for wrapping, and a baking sheet if you plan to bake the burritos right away. If you are freezing a batch for meal prep, let your filling cool slightly before assembling. Preheat the oven to 425°F if you want to bake immediately. This is a good time to warm the tortillas one at a time so they do not crack when folded.

2-Second Step: Brown the sausage Heat a large skillet over medium-high heat. Add the 1/2 pound ground breakfast sausage and cook it until browned, breaking it into crumbles as it cooks. Once it is fully cooked, transfer it to a paper towel-lined plate to drain. This helps keep your burritos from turning greasy. If you like, you can keep a little fat in the pan for extra flavor, but draining most of it gives the best texture.

3-Third Step: Cook the poblano pepper Reduce the heat to medium and add the 1 diced poblano pepper to the skillet. Cook it for 2 to 3 minutes, stirring now and then, until it softens. The poblano adds a mild pepper flavor without too much heat, which works well for kids, adults, and picky eaters. If you want more color and extra vegetables, this is also a great moment to add diced onions or bell peppers.

4-Fourth Step: Scramble the eggs Lower the heat to medium-low and pour in the 12 whisked large eggs. Add 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook the eggs for 1 to 2 minutes until the bottom starts to set, then gently stir with a spatula. If you are using the 2 ounces cubed cream cheese, stir it in now. Cook for another 1 to 2 minutes until the eggs are soft and just set. The eggs should still look a little glossy because they will continue to cook when the burritos are baked or reheated.

5-Fifth Step: Warm the tortillas Warm each tortilla individually so it becomes soft and easy to roll. You can do this in a dry skillet for a few seconds per side or microwave them briefly. This small step helps prevent tearing and makes the burritos much easier to seal. It also helps reduce sogginess, especially if you are making high protein breakfast burritos meal prep style for the freezer.

6-Sixth Step: Assemble the burritos Lay each warm tortilla flat and start with a layer of shredded cheddar cheese. Use part of the 6 to 8 ounces total across all 6 burritos. Add some of the drained and rinsed black beans from the 1 15-ounce can, then spoon in the eggs and sausage. Keep the filling in the center and leave room around the edges for folding. This layering method helps the cheese melt into a moisture barrier and keeps the burrito from getting soggy later.

7-Seventh Step: Fold and roll tightly Fold the tortilla over the filling, tuck in the sides, and roll it up tightly to seal. The tighter the roll, the easier it will be to bake, freeze, or reheat later. If you need a visual for meal planning ideas, you may also like our kitchen recipe collection for busy mornings, which includes simple ideas that fit packed schedules.

8-Eighth Step: Bake, freeze, or reheat If you are serving the burritos right away, wrap them in foil and bake for 8 to 10 minutes. Some home cooks find that 15 minutes gives a hotter center, which is fine if your burritos are especially full. If you are freezing them, wrap each burrito well and store them in the freezer. Bake from frozen at 425°F for about 20 minutes, or as some users prefer, closer to 40 to 45 minutes depending on size and oven. If you want a quicker option, microwave an unwrapped burrito for 1 to 2 minutes. Air frying from frozen can work too, but some people thaw first or use low heat for better texture.