1-First Step: Get everything ready Start by gathering all your ingredients and equipment. Seed and dice the poblano pepper, drain and rinse the black beans, cube the cream cheese, and whisk the eggs with the kosher salt and black pepper. If you are planning to bake the burritos right away, preheat your oven to 425 degrees Fahrenheit. This step saves time later and keeps the cooking process smooth.

2-Second Step: Brown the sausage Place a skillet over medium-high heat and cook the 1/2 pound ground breakfast sausage until it is browned and cooked through. Break it into small crumbles as it cooks so it spreads nicely inside the burritos. Once done, drain off the fat so the filling is not greasy.

3-Third Step: Cook the poblano pepper Use the same skillet to sauté the diced poblano pepper for 2 to 3 minutes. The goal is to soften it slightly while keeping a little bite. Using the same pan also picks up some of the savory flavor left behind by the sausage, which makes the filling taste even better.

4-Fourth Step: Scramble the eggs Lower the heat to medium-low and pour in the whisked eggs, salt, and black pepper. Stir gently as the eggs begin to set. When they are almost cooked, add the cubed cream cheese and keep stirring until it melts into the eggs. The finished mixture should be soft, creamy, and just cooked through, not dry. For the best texture, take the eggs off the heat while they still look a little soft. They will continue to cook slightly as they sit.

5-Fifth Step: Warm the tortillas Warm each tortilla individually so it becomes soft and flexible. You can do this in a dry skillet for a few seconds per side or wrap them in a damp paper towel and microwave briefly. This makes rolling much easier and helps prevent tearing.

6-Sixth Step: Build the burritos Lay out the warm tortillas and begin with a layer of shredded cheddar cheese. This first layer acts as a barrier and helps protect the tortilla. Next, add a spoonful of black beans, then the egg mixture, and finally the sausage. Keep the filling centered and leave space around the edges so the burritos seal well.

7-Seventh Step: Roll and seal Fold the sides of the tortilla inward, then roll it up tightly from the bottom. Tuck as you go so the filling stays inside. A tight roll matters here because it helps the burrito hold its shape during baking, freezing, and reheating.

8-Eighth Step: Bake now or save for later If you are eating them right away, wrap the burritos in foil and bake them for 8 to 10 minutes. If you are making them ahead, wrap each burrito in foil and place them in the freezer. They can stay frozen for up to 3 months. To bake from frozen, heat at 425 degrees Fahrenheit for about 20 minutes, or microwave for 1 to 2 minutes if you need something fast.

9-Ninth Step: Finish with toppings Once heated, top the burritos with green onions, cilantro, Chipotle mayo, pico de gallo, or avocado if you like. These fresh toppings add color and brightness, especially after reheating. Serve right away while the burritos are warm and the cheese is melty.