1-First step: cook the sausage and poblano Set a large skillet over medium heat. Add the ground breakfast sausage and cook it until it is browned and cooked through, breaking it up with a spatula as it cooks. Once the sausage is mostly done, add the diced poblano pepper. Cook for another 3 to 4 minutes until the pepper softens a bit. This first step builds the savory base for your Protein Packed Breakfast Burritos, and it only takes a few minutes. If your sausage gives off a lot of grease, spoon off the extra fat before moving to the next step. A little fat is fine because it helps the eggs stay flavorful, but too much can make the burritos greasy. If you are making this for meal prep, you can stop here, cool the mixture, and refrigerate it for later assembly.

2-Second step: whisk and season the eggs In a large bowl, whisk together the 12 eggs, kosher salt, and black pepper until the mixture looks smooth and even. A good whisk helps the eggs cook up soft instead of dense. If you want a richer filling, add the cubed cream cheese now, but keep in mind that this ingredient is optional. The cream cheese melts into the eggs and makes the texture extra creamy. When cooking for a crowd, I like to whisk the eggs before I start warming the tortillas so everything moves along smoothly. It helps keep the process calm, especially on a weekday morning when the clock is moving fast.

3-Third step: cook the eggs gently Pour the egg mixture into the skillet with the sausage and poblano, or cook the eggs in a separate nonstick pan if you want more control over texture. Keep the heat on medium to medium-low and stir slowly. You want soft curds, not dry scrambled eggs. This usually takes about 4 to 6 minutes. As the eggs begin to set, add the black beans and stir just until they are warmed through. The beans give these Protein Packed Breakfast Burritos extra body and make them even more filling. If you are using cream cheese, it should melt into the eggs as they cook, creating a smooth filling that holds together well inside the tortilla.

4-Fourth step: warm the tortillas and add cheese While the filling cooks, warm the tortillas so they bend easily without tearing. You can heat them one at a time in a dry skillet for about 20 seconds per side or stack them between damp paper towels and microwave them for about 20 to 30 seconds. Warm tortillas roll better and make the burritos much easier to seal. Lay out the tortillas on a clean counter. Sprinkle a layer of shredded cheddar cheese down the center of each tortilla before adding the egg mixture. This trick helps create a little barrier so the tortilla does not get soggy. It also gives you that melty cheese pull that makes breakfast burritos so good.

5-Fifth step: assemble the burritos Spoon the warm filling evenly into the center of each tortilla. Try to divide it into 6 portions so each burrito has a similar amount of sausage, eggs, beans, and poblano pepper. Do not overfill them, or they will be hard to roll and may burst when you cook or reheat them later. Add a bit more shredded cheddar on top of the filling if you want an extra cheesy center. Then fold in the sides of the tortilla, pull the bottom up over the filling, and roll it tightly into a burrito shape. If you have ever struggled with wrapping burritos, think of it like folding a small package: sides in first, then roll snugly from the bottom.

6-Sixth step: brown the burritos for extra texture For the best Protein Packed Breakfast Burritos, place the rolled burritos seam side down in a clean skillet over medium heat. Cook them for 1 to 2 minutes per side until the outside is lightly golden. This step is optional, but I think it makes a big difference. The tortilla turns a little crisp, the seam stays closed, and the whole burrito feels more complete. If you are making them for breakfast on the go, let them rest for a few minutes before wrapping them in foil or parchment. That keeps steam from building up inside the tortilla. If you want to serve them right away, slice them in half and add toppings while they are still warm.

7-Final step: add toppings and serve Top the burritos with green onions, cilantro, chipotle mayo, pico de gallo, or avocado, depending on what you like. I usually set out a few toppings and let everyone build their own plate. That keeps breakfast easy and fun, especially when feeding different ages and tastes at the same table.