Description
Ingredients
- 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, Siete grain-free tortillas used in the original recipe
- 6 to 8 ounces shredded cheddar cheese
- 1 15-ounce can black beans, drained and rinsedTo 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. Add the ground sausage and brown, breaking it into pieces, until no pink remains. Transfer it to a paper towel-lined plate, leaving a little fat in the pan.
- Turn the heat down to medium and add the diced poblano pepper. Cook for 2 to 3 minutes, until softened.
- Turn the heat down to medium-low. Pour in the whisked eggs and sprinkle with salt and pepper. Cook for 1 to 2 minutes, until the bottom starts to set, then pull up the edges so the uncooked eggs can run underneath.
- Add the cubed cream cheese and continue cooking for another 1 to 2 minutes, until the cheese melts and the eggs are just barely cooked and very soft. Remove from the heat.
- Warm the tortillas individually for 20 seconds in the microwave, or char them briefly over a gas flame, until soft and pliable.
- Sprinkle shredded cheese on the bottom of each tortilla, then add black beans, eggs, and cooked sausage.
- Fold the tortilla over the filling, fold in each side, and continue rolling forward.
- Wrap the burritos in foil and bake for 8 to 10 minutes, until heated through and the cheese is melted.
- For freezer breakfast burritos, wrap each burrito in foil before baking and store in a freezer bag. Bake directly from frozen at 425°F for 20 minutes, or remove from the foil and microwave for 2 minutes.
Notes
- Prep Time: 15 minutes
- Cook Time: 8 minutes