Description
A hearty and savory breakfast option filled with creamy scrambled eggs, sausages, and cheese, perfect for busy mornings or weekend brunches.
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)
- To serve: green onions, cilantro, Chipotle mayo, pico de gallo, or avocado
Instructions
- Preheat the oven to 425°F if you plan to bake a burrito right away.
- Heat a large skillet over medium-high heat and add the ground sausage. Brown the sausage, breaking it into pieces until no pink remains. Transfer the browned sausage to a paper towel-lined plate.
- Reduce heat to medium and add diced poblano peppers to the skillet. Cook for 2–3 minutes until softened.
- Pour in the whisked eggs, sprinkle with kosher salt and black pepper, and cook until the eggs begin to set, pulling up the edges.
- Add the cream cheese and continue to cook until melted and eggs are soft. Remove from heat.
- Warm each tortilla for 20 seconds in the microwave. Assemble by placing cheese, black beans, eggs, and sausage in the center of each tortilla.
- Fold the sides and roll tightly. Wrap in foil and bake for 8–10 minutes until heated through and edges turn golden.
- Serve hot, topped with green onions, cilantro, avocado, or Chipotle mayo.
Notes
For a vegetarian version, replace sausage with seasoned crumbled tofu or tempeh. For dairy-free, skip cream cheese and use dairy-free cheese or avocado.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 burrito
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 300mg