Burrito
This Burrito recipe is a hearty, protein-packed way to enjoy a flavorful, Mexican-inspired breakfast. These savory breakfast rolls are perfect for meal prep or quick mornings. Whip up these protein-packed wraps, customize with your favorite toppings, and savor a delicious, high-protein breakfast!
Ingredients
- 4 burrito-sized tortillas flour or gluten-free
- 1 poblano pepper diced (or bell pepper)
- 1 lb 450g ground breakfast sausage (mild or spicy)
- 6 large eggs
- 1 cup 100g shredded cheddar cheese
- 2 tbsp 30g cream cheese, softened
- 1 cup 240g canned black beans, drained and rinsed
- Optional toppings: 2 tbsp chopped green onions 2 tbsp chopped cilantro, ¼ cup pico de gallo, or ½ avocado, sliced
Instructions
Cook the Sausage
- In a large skillet over medium heat, I cook 1 lb ground breakfast sausage, breaking it apart with a spatula, until browned and cooked through (about 5–7 minutes). I drain excess fat and set aside for these protein-packed wraps.
Sauté the Pepper
- In the same skillet, I sauté 1 diced poblano pepper until soft (about 3–4 minutes), adding flavor to this Burrito. I transfer to a plate.
Scramble the Eggs
- In a medium bowl, I whisk 6 eggs with 2 tbsp cream cheese until smooth. I pour into the skillet over medium-low heat, stirring until soft and fluffy (about 3–4 minutes), creating creamy eggs for these Mexican-inspired breakfasts.
Assemble the Burritos
- I lay out 4 tortillas and divide the sausage, peppers, eggs, 1 cup black beans, and 1 cup shredded cheddar evenly among them. I fold into burritos, tucking in the sides, for neat savory breakfast rolls.
Add Toppings and Serve
- I top with optional 2 tbsp green onions, 2 tbsp cilantro, ¼ cup pico de gallo, or ½ sliced avocado for a vibrant high-protein breakfast. I serve warm, enjoying the hearty flavors of this Burrito.