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High Protein Breakfast Burrito

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A delicious and hearty breakfast burrito packed with protein from scrambled eggs and breakfast sausage, and elevated by the flavors of roasted poblano peppers.

Ingredients

Scale
  • 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
  • 6-8 ounces shredded cheddar cheese
  • 1 15-ounce can black beans, drained and rinsed
  • Green onions, cilantro, chipotle mayo, pico de gallo, or avocado for serving (optional)

Instructions

  1. Preheat your oven to 425°F if you plan to bake the burritos right away.
  2. Brown the sausage in a large skillet over medium-high heat, breaking it into pieces until no pink remains. Transfer to a paper towel-lined plate.
  3. Cook the diced poblano peppers in the same skillet over medium heat until softened, about 2-3 minutes.
  4. Pour in the whisked eggs, seasoning them with salt and pepper. Cook until the bottom starts to set, pushing the edges towards the center.
  5. Add the cream cheese, stirring until melted, and cook until the eggs are just done but still soft. Remove from heat.
  6. Warm each tortilla for 20 seconds in the microwave or over gas flame until pliable.
  7. Assemble each burrito by layering cheese, black beans, scrambled eggs, and sausage onto the tortilla. Fold in the sides and roll tightly.
  8. Wrap the burritos in foil and bake for 8-10 minutes until heated through.
  9. For freezer-friendly burritos, wrap before baking and store in a freezer bag. Bake from frozen at 425°F for 20 minutes or microwave for 2 minutes after removing the foil.

Notes

For a healthier twist, substitute sausage with turkey sausage or a plant-based alternative. To reduce dairy, skip the cream cheese or use a non-dairy version.

Find it online: https://breakfastrecip.com/high-protein-breakfast-burrito-5/