1-First Step: Prep your ingredients and warm the panStart by dicing the poblano pepper, draining and rinsing the black beans, and shredding the cheddar if needed. Whisk the 12 large eggs in a bowl with the kosher salt and black pepper until the mixture looks smooth. Set out the tortillas so they are ready for assembly. Place a large skillet over medium heat and let it warm for a minute or two before adding the sausage.

2-Second Step: Cook the sausage and poblano pepperAdd the 1/2 pound ground breakfast sausage to the hot skillet. Break it into small pieces with a spatula and cook for about 5 to 7 minutes, until browned and cooked through. Add the diced poblano pepper during the last 2 to 3 minutes so it softens without losing too much texture. If the sausage gives off a lot of fat, spoon off any excess, but leave a little in the pan for flavor.

3-Third Step: Add the eggs and cook gentlyLower the heat to medium-low. Pour in the whisked eggs and stir slowly with the sausage and peppers. Cook them gently for 3 to 5 minutes, stirring often, until the eggs are just set but still soft. If you are using the optional 2 ounces cream cheese, add the cubes now and stir until they melt into the eggs. This makes the filling extra creamy and gives the burritos a richer taste.

4-Fourth Step: Stir in the beans and cheeseOnce the eggs are mostly cooked, add the drained black beans and half of the shredded cheddar cheese. Stir until everything is evenly mixed and the cheese begins to melt. The beans should warm through but still keep their shape. Taste the filling and add a little more salt or pepper only if needed. The mixture should be savory, creamy, and thick enough to spoon into tortillas without running everywhere.

5-Fifth Step: Warm the tortillasBefore assembling, warm the 6 large tortillas so they bend without tearing. You can heat them in a dry skillet for about 15 to 20 seconds per side or wrap them in a damp paper towel and microwave them for 20 to 30 seconds. Warm tortillas are much easier to roll, especially when you are making a batch of make ahead protein breakfast burritos.

6-Sixth Step: Fill and roll the burritosLay one tortilla flat and add a line of shredded cheddar down the center. The cheese helps create a barrier so the tortilla does not get soggy. Spoon a portion of the sausage, egg, pepper, and bean filling on top of the cheese. Do not overfill, or the burrito will be hard to close. Fold in the sides, then roll tightly from the bottom up while tucking in the filling as you go. Repeat with the remaining tortillas.

7-Final Step: Toast, serve, and topIf you want extra texture, place the rolled burritos seam-side down in a dry skillet over medium heat for 1 to 2 minutes per side until lightly golden. This step helps seal them and gives the tortilla a little crispness. Serve right away with green onions, cilantro, chipotle mayo, pico de gallo, or avocado on top. For a full brunch spread, these burritos go nicely with something fresh like avocado chicken salad or a side of garden salsa.