Protein Packed Burritos (Print Version)
# Ingredients:
→ Filling Ingredients
01 -
6-8 ounces shredded cheddar cheese
02 -
1 poblano pepper, diced and seeds removed
03 -
12 large eggs, beaten
04 -
1 (15-ounce) can black beans, rinsed and drained
05 -
1/4 teaspoon black pepper
06 -
1 teaspoon kosher salt
07 -
2 ounces cream cheese, cut into cubes (optional)
08 -
1/2 lb ground sausage, breakfast variety
→ Wrap
09 -
6 large tortillas (choose flour or grain-free)
→ Add-Ons
10 -
Sliced avocado
11 -
Fresh cilantro, chopped
12 -
Chopped green onions
13 -
Pico de gallo
14 -
Chipotle mayo
# Instructions:
01 -
Planning to bake right away? Heat up your oven to 425°F (220°C).
02 -
Place a large skillet on medium-high heat. Toss in the breakfast sausage and break it up as it cooks. Once it’s all browned and no pink is visible, scoop it onto a plate with some paper towels to soak up the grease. Leave just a bit of grease in the pan for the next step.
03 -
Turn the heat down to medium and toss in the diced poblanos. Stir them occasionally for a couple of minutes until they start to soften.
04 -
Lower the heat to medium-low. Pour the beaten eggs into the skillet with the peppers and sprinkle them with salt and pepper. Let them set for about a minute or so without stirring. Using a spatula, move the edges of the eggs around, letting the uncooked eggs flow underneath. Toss in the cream cheese cubes (if using), and continue stirring until the eggs are soft and creamy but still moist. Take the skillet off the heat.
05 -
To prep your tortillas, either microwave each one for 20 seconds to soften them or carefully toast them over a flame for a few seconds on each side. This helps them fold easily without cracking.
06 -
Lay a tortilla flat on a clean surface. On the bottom third, layer some cheddar cheese, then the black beans, a scoop of the scrambled egg mixture, and finally, the sausage.
07 -
Start by folding the tortilla’s bottom edge over the filling. Next, fold both sides in, and roll it firmly away from you. If baking or freezing, wrap each roll in foil.
08 -
Ready to eat? Place the foil-wrapped burritos in the oven for 8-10 minutes until warm and the cheese is melted. Freezing for later? Wrap them tightly in foil, then freeze up to three months. To cook straight from frozen, bake at 425°F for 20 minutes (leave them in foil) or take off the foil and microwave for about 2 minutes.
# Notes:
01 -
Each serving packs around 35g of protein, making this a filling start to your day.
02 -
Prep and freeze these burritos for quick and easy breakfasts during a busy week!
03 -
Swap in low-carb tortillas or lettuce for a lighter twist on these burritos.
04 -
Love variety? Switch the poblano peppers for bell peppers or another veggie of your choice.