High Protein Breakfast Burritos

This protein-packed breakfast burrito has become my morning salvation on busy weekdays. With 35g of protein per serving, they keep me satisfied until lunch while providing the perfect combination of savory sausage, fluffy eggs, hearty beans, and melted cheese.

I started making these during a particularly chaotic work week when I needed portable breakfasts I could eat on the go. Now my husband requests them before long workdays, knowing they'll keep him fueled through meetings without feeling hungry.

Ingredients

• Ground breakfast sausage: adds savory protein and essential fat that keeps you satisfied longer
• Poblano pepper: provides mild heat and freshness to balance the richness
• Large eggs: create the fluffy protein base that holds everything together
• Kosher salt: enhances all the flavors without being too harsh
• Black pepper: adds subtle warmth and complexity
• Cream cheese: melts into the eggs creating pockets of creaminess
• Large tortillas: work best as they hold all ingredients without tearing
• Shredded cheddar cheese: forms the flavor foundation and helps seal the burrito
• Black beans: offer plant protein plus fiber to make these truly satisfying
• Optional toppings: like cilantro, green onions, or avocado add freshness and contrast

Step-by-Step Instructions

Brown the sausage:

Cook the breakfast sausage in a large skillet over medium-high heat until no pink remains, breaking it into bite-sized crumbles. Transfer to a paper towel-lined plate to drain excess fat, leaving just enough in the pan to cook the peppers.

Soften the peppers:

Reduce heat to medium and add diced poblano to the pan. Cook for 2-3 minutes until they begin to soften but still maintain some texture. The residual sausage flavor will infuse the peppers.

Cook the eggs:

Lower heat to medium-low and pour in whisked eggs seasoned with salt and pepper. Let them begin to set for about 1-2 minutes before gently pulling the edges toward the center, allowing uncooked egg to flow underneath. Add cream cheese cubes and continue cooking just until eggs are barely set but still very soft and creamy. Remove from heat immediately to prevent overcooking.

Assemble the burritos:

Warm each tortilla individually for 20 seconds in the microwave or briefly over a gas flame until pliable. Layer shredded cheese on the bottom first to create a moisture barrier, then add black beans, softly scrambled eggs, and cooked sausage.

Roll properly:

Fold the bottom of the tortilla over the filling, then fold in both sides and continue rolling forward to create a secure package. The proper rolling technique keeps everything contained during eating.

Heat and serve:

Wrap each burrito in foil and bake at 425°F for 8-10 minutes until heated through and cheese is completely melted, creating that perfect gooey interior.

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The poblano pepper is my secret ingredient in this recipe. Its mild heat and fresh flavor balance the richness of the eggs and sausage perfectly. My daughter who typically avoids anything remotely spicy actually requests extra poblano in her burrito now.

Freezer Storage

These burritos are perfect for freezer meal prep. After assembly, wrap each burrito tightly in aluminum foil before placing in a freezer-safe bag. They maintain quality for up to three months without flavor degradation. To reheat from frozen, simply bake in a 425°F oven for 20 minutes still wrapped in foil. Alternatively you can unwrap and microwave for about 2 minutes but the tortilla may become slightly softer with this method.

Smart Substitutions

The beauty of this recipe lies in its adaptability. Vegetarians can replace the breakfast sausage with soyrizo or crumbled tofu seasoned with breakfast sausage spices. Dairy-free eaters can omit the cream cheese and use plant-based shredded cheese alternatives. Those watching carbs can use low-carb tortillas or create a burrito bowl instead. For an extra nutritional boost consider adding spinach or kale to the egg mixture during the final minute of cooking.

Serving Suggestions

Transform these burritos into a complete breakfast spread by serving alongside fresh fruit or a simple green salad. For a brunch gathering create a toppings bar with chipotle mayo pico de gallo sliced avocado hot sauce and lime wedges. These are substantial enough to serve as breakfast for dinner especially when paired with a simple soup. For on-the-go eating wrap the bottom half in parchment paper or foil to make them easier to hold and prevent drips.

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Frequently Asked Questions

→ Can I make these burritos ahead of time?

Yes, these burritos are freezer-friendly. Assemble them, wrap each in foil, and store in a freezer bag. Heat from frozen when you're ready to enjoy.

→ How do I reheat frozen burritos?

Bake frozen burritos in foil at 425°F for 20 minutes or microwave without foil for 2 minutes, flipping halfway through for even heating.

→ What can I serve with these burritos?

Pair them with toppings like pico de gallo, avocado, Chipotle mayo, green onions, or cilantro for a flavorful meal.

→ Can I use a different type of tortilla?

Absolutely! You can use flour, wheat, gluten-free, or grain-free tortillas like the Siete brand mentioned in the recipe.

→ Can I swap out the sausage for another protein?

Yes! Feel free to use cooked turkey, chicken sausage, or even a plant-based sausage for a vegetarian option.