Protein Breakfast Burritos (Print Version)

# Ingredients:

→ Filling for Burritos

01 - 1 poblano pepper, chopped and seeds removed
02 - 6-8 oz shredded cheddar cheese
03 - 1 can (15 oz) black beans, rinsed and drained
04 - 12 large eggs, beaten well
05 - 1/4 tsp ground black pepper
06 - 1/2 lb ground breakfast sausage
07 - Optional: 2 oz cream cheese, cut into small cubes
08 - 1 tsp coarse salt

→ For Assembling

09 - 6 big tortillas (use flour or grain-free)

→ Extras to Add

10 - Chopped avocado
11 - Pico de gallo
12 - Green onions, sliced thin
13 - Fresh cilantro, minced
14 - Chipotle-flavored mayo

# Instructions:

01 - Set your oven to 425°F (220°C) if you're planning to heat up a burrito right away.
02 - Put a big pan on medium-high heat and toss in the sausage. Cook, breaking it apart into bits, making sure to get rid of all the pink color. Scoop the cooked sausage onto a plate lined with a paper towel, leaving a little fat in the pan to cook the peppers.
03 - Turn the heat to medium and stir in the diced poblano pepper. Stir it every now and then and let it soften for 2-3 minutes.
04 - Lower the heat to medium-low, then pour the beaten eggs into the pan with the softened peppers. Sprinkle on salt and black pepper. Let them cook untouched for a minute or two until you see the bottom setting up. Gently pull the edges with a spatula so the uncooked egg flows under. Toss in the cubes of cream cheese, if you want, and stir until the eggs are soft, moist, and not fully cooked. Pull off the heat.
05 - Heat your tortillas by popping them in the microwave for 20 seconds each or quickly toasting them for several seconds over a gas flame. This makes wrapping easier as they won't tear.
06 - Lay out a warmed tortilla flat on your workspace. Spread a bit of shredded cheddar near the lower part. Add some black beans, then pile on the cooked eggs and sausage.
07 - Start by folding the bottom edge of the tortilla over the fillings. Next, tuck in the sides toward the middle and roll it all up snugly. For freezing or baking later, wrap tightly in aluminum foil.
08 - Want it now? Pop the foil-covered burritos in the oven for 8-10 minutes to warm them and melt the cheese. Saving it for another day? Wrap tightly in foil and keep in a freezer bag for up to 3 months. To reheat from frozen, bake in the oven at 425°F for 20 minutes while still wrapped or microwave unwrapped for about 2 minutes.

# Notes:

01 - You'll get around 35 grams of protein in a single burrito, making it great for a filling breakfast.
02 - Prepare these ahead and freeze to save time on busy mornings. Warm them up in the oven or microwave when needed.
03 - To cut carbs, use a low-carb tortilla or wrap the filling inside a big lettuce leaf.
04 - Feel free to swap out the poblano pepper for bell peppers, jalapeños, or whatever veggie you like.

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