Description
Hearty breakfast burritos packed with eggs, sausage, and fresh veggies to fuel your day.
Ingredients
- ½ lb ground breakfast sausage
- 1 poblano pepper, seeded and diced
- 12 large eggs, whisked
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 ounces cream cheese, cubed (optional)
- 6 large tortillas (such as Siete grain-free tortillas)
- 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, or avocado
Instructions
- Heat a large skillet over medium-high heat. Add the ground breakfast sausage, breaking it into smaller pieces, and cook until no pink remains. Transfer the sausage to a paper towel-lined plate.
- Lower the heat to medium and add the diced poblano pepper, cooking until softened, about 2-3 minutes.
- Pour the whisked eggs into the skillet and sprinkle with kosher salt and black pepper. Cook for 1-2 minutes until the bottom starts to set.
- Add the cubed cream cheese and continue to cook for another 1-2 minutes until the cheese melts and the eggs are just barely cooked. Remove from heat.
- Warm each tortilla in the microwave for about 20 seconds or char over an open flame until pliable.
- On each tortilla, sprinkle a layer of shredded cheese, followed by the black beans, egg mixture, and cooked sausage.
- Fold the sides of the tortilla and roll it forward to enclose the filling. Wrap in foil.
- Bake for 8-10 minutes until heated through and cheese is melted.
- For freezer breakfast burritos, wrap each in foil before baking, store them in a freezer bag. Bake from frozen for 20 minutes or microwave for 2 minutes after removing from foil.
Notes
Customize your burrito by adding more veggies or using different proteins. For freezing, wrap tightly to prevent freezer burn.
