1-Step 1: Cook the sausage and soften the poblano Start by browning 1/2 pound ground breakfast sausage in a skillet over medium heat. Stir it often so it cooks evenly and breaks into small crumbles. Once the sausage is cooked, drain off the fat. Add the 1 seeded and diced poblano pepper to the skillet and sauté it until soft, about 2 to 3 minutes. This step builds the base flavor for your protein packed breakfast burritos.

2-Step 2: Whisk the eggs and season them well In a large bowl, whisk together 12 large eggs, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. Whisk until the eggs look smooth and a little frothy. This helps the filling cook up light instead of dense. If you are making a high protein breakfast for a family, you can double the seasoning slightly, but keep the balance mild so the filling works with the sausage and cheese.

3-Step 3: Cook the eggs slowly Pour the whisked eggs into the skillet with the sausage and poblano. Add the 2 ounces cream cheese, cubed if you want a richer filling. Stir gently over low heat so the eggs stay soft and creamy. Pull the pan off the heat when the eggs are just set, since they will keep cooking a little after that. This is a good time to let the mixture cool slightly before assembling, especially if you plan to freeze the burritos later.

4-Step 4: Warm the tortillas and build the burritos Warm the 6 large tortillas in the microwave or in a dry skillet for a few seconds per side. Warm tortillas are less likely to tear, which makes assembly much easier. Lay one tortilla flat, then add a layer of 6 to 8 ounces shredded cheddar cheese. This first layer helps form a barrier and keeps the tortilla from getting soggy. Next, spoon on the sausage and egg mixture, then add some of the 1 15-ounce can black beans, drained and rinsed. Keep the filling centered and avoid overstuffing, since too much filling makes rolling harder. Fold in the sides, then roll tightly into a burrito. Repeat with the remaining tortillas until all six are assembled.

5-Step 5: Bake for a fresh meal or prep for later If you are serving them right away, wrap each burrito in foil and bake at 425 degrees Fahrenheit for 8 to 10 minutes. This melts the cheese and warms everything through. If you are freezing them, wrap each burrito tightly in foil, then place them in a freezer bag or airtight container. Frozen burritos can be baked from frozen for about 20 minutes, though some ovens may need 40 to 45 minutes depending on size and how cold they are. You can also microwave one for 1 to 2 minutes, flipping halfway through.

6-Step 6: Finish with fresh toppings Top with chopped green onions, cilantro, chipotle mayo, pico de gallo, or avocado after reheating. Keep wet toppings off the burritos before freezing so they do not turn soggy. That little bit of freshness makes the final bite taste bright and balanced.