1-First Step: Cook the sausage and poblano Set a large skillet over medium heat. Add the 1/2 pound ground breakfast sausage and break it into crumbles as it cooks. Let it brown for about 5 to 7 minutes until no pink remains. If the pan has a lot of fat, spoon off the extra, but leave a little behind for flavor. Add the diced poblano pepper and cook for another 3 to 4 minutes until it softens.

2-Second Step: Whisk and season the eggs In a large bowl, whisk together the 12 large eggs with 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Whisk until the eggs look smooth and pale. If you are using the optional 2 ounces cream cheese, cube it first so it melts more evenly when the eggs cook.

3-Third Step: Scramble the eggs Reduce the heat to medium-low. Pour the eggs into the skillet with the sausage and poblano mixture, or cook them in a separate skillet if you want more control. Stir slowly with a spatula, folding the eggs from the edges toward the center. Cook for about 3 to 5 minutes until the eggs are just set and still a little soft. If using cream cheese, stir it in during the last minute so it melts into the eggs.

4-Fourth Step: Warm the tortillas Warm the 6 large tortillas one at a time in a dry skillet for about 15 seconds per side, or wrap them in a damp paper towel and microwave them for 20 to 30 seconds. Warm tortillas are easier to roll and less likely to tear. This step also helps keep the burritos from cracking when you fold them.

5-Fifth Step: Build each burrito Lay a tortilla flat and sprinkle a little shredded cheddar cheese down the center. The cheese works like a barrier and helps keep the tortilla from getting soggy. Add a scoop of the sausage, egg, and poblano filling, then spoon a little black beans over the top. Use about 1/6 of the filling for each burrito so everything stays balanced.

6-Sixth Step: Roll the burritos Fold in the sides first, then roll from the bottom up into a tight burrito shape. Keep the filling tucked in as you roll. If needed, secure each burrito seam side down in the pan for a minute so it seals slightly. You can also toast the seam in a clean skillet for a little extra hold.

7-Seventh Step: Add toppings and serve Top the burritos with green onions, cilantro, chipotle mayo, pico de gallo, or avocado if you are serving them right away. For a fresher finish, serve the toppings on the side and let everyone build their own plate. That makes this recipe great for families, guests, and meal prep lunches too.