Description
Protein-packed Mexican Breakfast Burritos deliver a hearty morning meal with robust flavors from scrambled eggs, black beans, and spicy chorizo. Folded tortillas encase a satisfying blend of ingredients that energize and delight you throughout the morning.
Ingredients
Scale
Protein and Protein-Supporting Ingredients:
- 1 pound (0.45 kilograms) ground breakfast sausage
- 12 large eggs, whisked
- 6–8 ounces (170–227 grams) shredded cheddar cheese
- 2 ounces (57 grams) cream cheese, cubed (optional)
- 1 (15-ounce) can (425 grams) black beans, drained and rinsed
Vegetables and Flavor Enhancers:
- 1 poblano pepper, seeded and diced
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Green onions
- Cilantro
Wrapping and Optional Toppings:
- 6 large tortillas (grain-free or regular)
- Chipotle mayo
- Pico de gallo
- Avocado
Instructions
- Preheat the oven to 425°F, preparing for potential immediate baking of the breakfast burritos.
- In a large skillet over medium-high heat, brown the ground sausage, breaking it into small crumbles until no pink remains. Transfer to a paper towel-lined plate, reserving a small amount of fat in the skillet.
- Reduce heat to medium and sauté the diced poblano pepper until it becomes tender and slightly softened, approximately 2-3 minutes.
- Lower the stove temperature to medium-low and pour the whisked eggs into the skillet. Season with salt and black pepper. Allow eggs to partially set for 1-2 minutes, gently lifting the edges to help uncooked egg flow underneath.
- Incorporate cubed cream cheese into the eggs, cooking for an additional 1-2 minutes until the cheese melts and the eggs reach a soft, barely cooked consistency. Remove from heat.
- Prepare tortillas by warming them individually – either microwave for 20 seconds or quickly char over a gas flame until they become soft and pliable.
- Construct each burrito by first sprinkling shredded cheese on the tortilla base, then layering black beans, scrambled eggs, and browned sausage.
- Carefully fold the tortilla over the filling, tuck in the sides, and roll tightly to enclose the ingredients.
- Individually wrap each burrito in aluminum foil and bake at 425°F for 8-10 minutes until thoroughly heated and cheese melts.
- For freezer preparation, wrap burritos in foil before storing in a freezer bag. When ready to eat, bake directly from frozen at 425°F for 20 minutes or microwave unwrapped for 2 minutes.
Notes
- Customize Heat Levels by selecting mild or spicy peppers to match your preferred spice tolerance, ensuring everyone enjoys the breakfast burrito.
- Protein Boost options include adding extra scrambled eggs, Greek yogurt, or plant-based protein crumbles for increased nutritional value.
- Meal Prep Efficiency works best by cooking ingredients in bulk and assembling multiple burritos at once, which saves time during busy mornings.
- Dietary Adaptations can transform this recipe gluten-free with corn tortillas or vegetarian by replacing sausage with tofu or black beans.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snacks
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 469
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 13 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 370 mg