1-First, prepare all your ingredients by chopping the poblano pepper and draining the black beans. Preheat a skillet over medium heat to get things started smoothly.

2-Next, brown the 1/2 pound of ground breakfast sausage in the skillet over medium-high heat, then drain the fat but leave a bit for flavor.

3-Once the sausage is done, reduce the heat to medium and cook the diced poblano pepper for 2-3 minutes until it softens. Lower the heat to medium-low, pour in the whisked 12 large eggs, and season with 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook for 1-2 minutes until the bottom sets, gently lift the edges to let the eggs flow underneath, then add the 2 ounces of cubed cream cheese and cook another 1-2 minutes until the cheese melts and eggs are soft but cooked.

4-After that, warm the 6 large tortillas individually by microwaving for 20 seconds or charring over an open flame until they’re soft and pliable. To assemble, sprinkle shredded cheddar cheese on the bottom of each tortilla, then add the black beans, egg mixture, and sausage. Fold the tortillas by bringing the sides in and rolling forward to seal them up.

5-Finally, wrap the burritos in foil and bake at 425°F for 8-10 minutes to heat through and melt the cheese. If you’re freezing them, wrap each in foil and store in a freezer bag, then bake frozen burritos at 425°F for 20 minutes or microwave for 1-2 minutes until heated through. This method not only saves time but also keeps the flavors fresh, making it a go-to for high protein breakfast burritos on the run.