Description
High Protein Breakfast Burritos loaded with flavorful ground sausage, soft scrambled eggs with cream cheese, poblano peppers, black beans, and cheddar cheese wrapped in grain-free tortillas. These burritos are perfect for a nutritious and filling breakfast, easy to make ahead and freezer-friendly.
Ingredients
Main Ingredients
- 1/2 lb ground breakfast sausage
- 1 poblano pepper, seeded and diced
- 12 large eggs, whisked
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 ounces cream cheese, cubed (optional)
- 6 large tortillas (Siete grain free tortillas recommended)
- 6-8 ounces shredded cheddar cheese
- 1 (15-ounce) can black beans, drained and rinsed
To Serve
- Green onions
- Cilantro
- Chipotle mayo
- Pico de gallo
- Avocado
Instructions
- Preheat Oven: Preheat the oven to 425°F if you plan to bake a burrito immediately after assembling it.
- Cook Sausage: Heat a large skillet over medium-high heat and add the ground breakfast sausage. Brown the sausage, breaking it into pieces, until no pink remains. Remove cooked sausage to a paper towel-lined plate, leaving some fat in the pan.
- Sauté Peppers: Reduce heat to medium and add the diced poblano peppers to the skillet. Cook for 2-3 minutes until softened.
- Cook Eggs and Cream Cheese: Lower the heat to medium-low and pour in the whisked eggs. Season with salt and pepper. Let the eggs cook for 1-2 minutes until the edges start to set, then gently pull the edges to allow uncooked eggs to flow underneath. Add the cream cheese cubes and continue cooking for another 1-2 minutes until the cream cheese melts and eggs are just barely cooked and still very soft. Remove from heat.
- Warm Tortillas: Warm tortillas individually by microwaving for 20 seconds or charring over an open gas flame for a few seconds on each side until soft and pliable.
- Assemble Burritos: Sprinkle shredded cheddar cheese on each warm tortilla, then layer black beans, scrambled eggs with cream cheese, and cooked sausage on top.
- Roll Burritos: Fold the tortilla over the filling, fold in each side, and continue rolling forward until fully wrapped.
- Bake Burritos: Wrap each burrito in foil and bake in the preheated oven for 8-10 minutes until heated through and cheese is melted.
- Freeze for Later: To make freezer burritos, wrap each burrito in foil and store in a freezer bag. To reheat, bake directly from frozen at 425°F for 20 minutes, or remove foil and microwave for 2 minutes.
Notes
- Using grain-free tortillas makes this recipe gluten-free friendly.
- Cream cheese is optional but adds a creamy texture and richness to the eggs.
- Adjust salt and pepper seasoning in eggs to taste.
- Customize serving toppings like green onions, cilantro, chipotle mayo, pico de gallo, or avocado for extra flavor.
- Great recipe to prep ahead and freeze for quick breakfast options.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican-inspired
