1-First Step: Get everything ready. Start by gathering all your ingredients and setting up a clean work area. Seed and dice the poblano pepper, drain and rinse the black beans, whisk the eggs with the kosher salt and black pepper, and cube the cream cheese if you are using it. Warm the tortillas slightly so they roll without cracking. This kind of prep makes the whole process smoother and faster, which is especially helpful if you are making these Protein Packed Breakfast Burritos on a weekday morning.

2-Second Step: Cook the sausage and poblano. Place a large skillet over medium heat and add the ground breakfast sausage. Break it up with a spoon as it cooks so it browns evenly. When the sausage is about halfway cooked, add the diced poblano pepper. Continue cooking until the sausage is fully browned and the pepper is softened, about 6 to 8 minutes total. If there is a lot of grease in the pan, drain off the excess so the filling does not become heavy.

3-Third Step: Scramble the eggs. Lower the heat to medium-low and pour in the whisked eggs. Stir gently with a spatula so the curds stay soft and fluffy. Add the cream cheese cubes now if you want the eggs extra creamy. Keep cooking just until the eggs are set but still a little soft, since they will continue to cook a bit inside the burritos. This step usually takes 3 to 5 minutes, depending on your pan and heat level.

4-Fourth Step: Warm the beans and cheese. Stir the black beans into the egg and sausage mixture or warm them separately if you want more control over the texture. If the beans are cold from the fridge, let them heat through for 1 to 2 minutes. Then mix in some of the shredded cheddar cheese so it starts to melt into the filling. Save a little cheese for the tortilla layer, since that helps create a barrier and keeps the burritos from getting soggy.

5-Fifth Step: Assemble the burritos. Lay one tortilla on a flat surface. Sprinkle a bit of shredded cheddar down the center, then spoon in the egg, sausage, poblano, and bean mixture. Add a little more cheese on top if you like extra melt. If you are using toppings like green onions, cilantro, pico de gallo, avocado, or chipotle mayo, keep most of them for serving so the burritos stay neat and easier to store. Do not overfill the tortilla or it will be harder to roll.

6-Sixth Step: Roll them tightly. Fold the sides of the tortilla inward, then roll from the bottom up while keeping the filling tucked in tightly. A snug roll helps the burritos hold together and makes them easier to toast or freeze later. Repeat with the remaining tortillas until you have 6 burritos.

7-Seventh Step: Toast for better texture. If you want a golden outside, place the burritos seam-side down in a clean skillet over medium heat. Cook for 1 to 2 minutes per side until lightly browned and crisp. This step is optional, but it adds a nice texture and makes the burritos feel extra satisfying. It also helps seal the tortilla a little better.

8-Final Step: Serve hot and add toppings. Serve the burritos warm with your favorite toppings. Fresh pico de gallo adds brightness, avocado adds creaminess, and chipotle mayo gives a smoky kick. A sprinkle of green onions or cilantro can make them look and taste even better. If you are serving a crowd, slice the burritos in half so people can see the filling. That makes them feel a little more special without adding extra work.