High-Protein Breakfast Burrito

I used to think meal prepping breakfast burritos meant spending my entire Sunday in the kitchen. Then I’d bite into one mid-week and find soggy eggs and rubbery tortillas—not exactly worth the effort.

That’s because I was making them way too complicated. The secret to good breakfast burritos isn’t fancy ingredients or chef skills. It’s actually about getting the scramble right and not being afraid to load them up with protein. When you’ve got 14 eggs, a pound of sausage, and black beans all working together, you’re looking at a breakfast that’ll keep you full until lunch without turning into a mushy mess in the fridge.

What Kind of Sausage Should I Use?

You’ve got plenty of options when it comes to sausage for your breakfast burrito. Breakfast sausage is the classic choice – you can go with regular, spicy, or even sage-flavored depending on what you like. Ground pork sausage works great and is usually the most affordable option at the grocery store. If you’re looking for something leaner, turkey or chicken sausage will do the job just fine, though they’ll have a slightly different flavor profile. You can also use pre-cooked sausage links and just slice them up, which saves a bit of time in the morning.

Options for Substitutions

This breakfast burrito is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Sausage: You can easily swap the sausage for ground beef, turkey, or chorizo. If you’re going meatless, crumbled tempeh or plant-based sausage work great too.
• Poblano pepper: No poblano? Use a bell pepper for a milder flavor, or jalapeños if you want more heat. You can also skip the pepper entirely if that’s not your thing.
• Cream cheese: Sour cream or Greek yogurt can replace cream cheese in equal amounts. They’ll add creaminess with a slightly tangier taste.
• Cheddar cheese: Monterey Jack, pepper jack, or Mexican blend cheese all melt nicely and taste great in burritos. Use whatever cheese you prefer or have on hand.
• Black beans: Pinto beans or refried beans work just as well. If using refried beans, you might want to reduce the amount slightly since they’re thicker.
• Tortillas: Flour tortillas are traditional, but whole wheat or low-carb tortillas work fine. Just make sure they’re burrito-sized so everything fits.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with breakfast burritos is overfilling them, which makes them impossible to roll and causes all your ingredients to spill out – stick to about 1/2 cup of filling per tortilla and leave at least an inch of space on the edges.

Scrambling your eggs until they’re completely dry will give you a rubbery texture, so pull them off the heat when they’re still slightly wet and glossy since they’ll continue cooking from residual heat.

Don’t skip warming your tortillas before rolling, as cold tortillas will crack and tear when you try to fold them – heat them for 15-20 seconds in the microwave wrapped in a damp paper towel to make them pliable.

Finally, make sure to drain your black beans well and pat them dry with a paper towel, otherwise the extra moisture will make your burrito soggy and messy to eat.

What to Serve With Breakfast Burritos?

These hearty breakfast burritos are pretty filling on their own, but I love serving them with a simple side of salsa and sour cream for dipping. A fresh fruit salad with melon, berries, and pineapple makes a nice light contrast to the rich, cheesy filling. If you’re feeding a crowd for brunch, consider adding some crispy hash browns or breakfast potatoes on the side, and don’t forget the hot sauce for anyone who likes extra heat. You can also set out some sliced avocado or guacamole, which pairs perfectly with the black beans and sausage.

Storage Instructions

Store: These breakfast burritos are perfect for meal prep! Wrap each burrito tightly in aluminum foil or plastic wrap and keep them in the fridge for up to 4 days. I love making a batch on Sunday and grabbing one each morning for a quick breakfast.

Freeze: Wrap each burrito individually in foil, then place them all in a large freezer bag. They’ll stay good in the freezer for up to 3 months, which makes them great for busy mornings when you need something filling and ready to go.

Reheat: From the fridge, unwrap and microwave for about 1-2 minutes, flipping halfway through. If frozen, you can either thaw overnight in the fridge or microwave for 3-4 minutes, turning once. For a crispier tortilla, warm it in a skillet over medium heat for a few minutes on each side after microwaving.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2250-2450
• Protein: 120-135 g
• Fat: 130-145 g
• Carbohydrates: 140-155 g

Ingredients

For the filling:

• 0.6 lb ground sausage (I use Jimmy Dean’s pork sausage for more flavor)
• 1 poblano pepper (finely diced into 1/4-inch pieces)
• 14 eggs
• 2.5 oz cream cheese (room temperature, about 70°F, to ensure it melts smoothly)
• 15 oz black beans
• 1.25 tsp salt
• 0.5 tsp pepper
• 0.25 tsp smoked paprika

For assembly:

• 6 tortillas (I like Mission flour tortillas; they are sturdy enough for folding)
• 8 oz cheddar cheese (freshly shredded for a much better melt)

Step 1: Prepare Mise en Place and Preheat

• 1 poblano pepper, finely diced
• 8 oz cheddar cheese, freshly shredded
• 14 eggs
• 2.5 oz cream cheese, room temperature
• 6 tortillas

Preheat your oven to 425°F.

While it heats, dice the poblano pepper into 1/4-inch pieces, shred the cheddar cheese fresh (this will melt far better than pre-shredded), crack all 14 eggs into a bowl, and set out the cream cheese to ensure it’s at room temperature for smooth melting.

Warm your tortillas by stacking them and wrapping in a damp paper towel, then microwaving for 30-45 seconds until pliable—this makes them much easier to fold without cracking.

Having everything prepped and ready means you can work quickly once cooking begins.

Step 2: Brown the Sausage and Cook the Poblano

• 0.6 lb ground sausage
• 1 poblano pepper, finely diced

Heat a large skillet over medium-high heat and add the ground sausage, breaking it apart with a spoon as it cooks.

Once the sausage is fully browned and no pink remains (about 5-7 minutes), transfer it to a clean plate.

In the same skillet, add the diced poblano pepper and sauté for 2-3 minutes until it begins to soften and char slightly, which deepens its flavor.

The residual sausage fat in the pan will flavor the peppers beautifully.

Step 3: Build the Scrambled Egg Base with Cream Cheese

• 14 eggs
• 1.25 tsp salt
• 0.5 tsp pepper
• 0.25 tsp smoked paprika
• 2.5 oz cream cheese, room temperature
• poblano pepper from Step 2

Pour the cracked eggs directly into the skillet with the sautéed poblano.

Add the salt, pepper, and smoked paprika, then drop in the room-temperature cream cheese in small pieces.

Stir constantly, allowing the cream cheese to melt into the eggs while they cook.

This takes about 2-4 minutes—you want the eggs to be soft and slightly creamy when they finish cooking.

I find that by adding the cream cheese pieces while stirring, they distribute evenly throughout the eggs for a richer texture, and the smoked paprika adds a subtle depth without overpowering the dish.

Step 4: Warm the Black Beans

• 15 oz black beans

While the eggs are cooking, warm the black beans in a small saucepan or microwave (about 1-2 minutes in the microwave is quickest).

This ensures they’re ready to assemble and will maintain warmth inside the burrito.

Step 5: Assemble and Wrap the Burritos

• 6 tortillas, warmed
• 8 oz cheddar cheese, freshly shredded
• cooked sausage from Step 2
• scrambled egg mixture from Step 3
• warmed black beans from Step 4

Lay one warm tortilla flat and create a horizontal line across the center with ingredients: start with a handful of freshly shredded cheddar cheese, then a quarter of the cooked sausage from Step 2, a quarter of the scrambled egg mixture from Step 3, and about 1/4 cup of the warmed black beans.

Fold the left and right sides of the tortilla toward the center, then fold the bottom up and roll tightly away from you to create a secure burrito.

Repeat with the remaining five tortillas.

Step 6: Bake and Finish

• assembled burritos from Step 5

Place the assembled burritos seam-side down on a baking sheet and wrap each burrito loosely in foil.

Bake in the preheated 425°F oven for 8-10 minutes until heated through.

The foil keeps the tortillas moist while allowing the filling to warm evenly.

Remove from the oven, unwrap the foil if desired, and serve immediately while the filling is warm and creamy.

High-Protein Breakfast Burrito

Delicious High-Protein Breakfast Burrito recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings 6 burritos

Calories 2350 kcal

Ingredients

  

For the filling::

• 0.6 lb ground sausage (I use Jimmy Dean's pork sausage for more flavor)
• 1 poblano pepper (finely diced into 1/4-inch pieces)
• 14 eggs
• 2.5 oz cream cheese (room temperature, about 70°F, to ensure it melts smoothly)
• 15 oz black beans
• 1.25 tsp salt
• 0.5 tsp pepper
• 0.25 tsp smoked paprika

For assembly::

• 6 tortillas (I like Mission flour tortillas; they are sturdy enough for folding)
• 8 oz cheddar cheese (freshly shredded for a much better melt)

Instructions

 

• Preheat your oven to 425°F. While it heats, dice the poblano pepper into 1/4-inch pieces, shred the cheddar cheese fresh (this will melt far better than pre-shredded), crack all 14 eggs into a bowl, and set out the cream cheese to ensure it's at room temperature for smooth melting. Warm your tortillas by stacking them and wrapping in a damp paper towel, then microwaving for 30-45 seconds until pliable—this makes them much easier to fold without cracking. Having everything prepped and ready means you can work quickly once cooking begins.
• Heat a large skillet over medium-high heat and add the ground sausage, breaking it apart with a spoon as it cooks. Once the sausage is fully browned and no pink remains (about 5-7 minutes), transfer it to a clean plate. In the same skillet, add the diced poblano pepper and sauté for 2-3 minutes until it begins to soften and char slightly, which deepens its flavor. The residual sausage fat in the pan will flavor the peppers beautifully.
• Pour the cracked eggs directly into the skillet with the sautéed poblano. Add the salt, pepper, and smoked paprika, then drop in the room-temperature cream cheese in small pieces. Stir constantly, allowing the cream cheese to melt into the eggs while they cook. This takes about 2-4 minutes—you want the eggs to be soft and slightly creamy when they finish cooking. I find that by adding the cream cheese pieces while stirring, they distribute evenly throughout the eggs for a richer texture, and the smoked paprika adds a subtle depth without overpowering the dish.
• While the eggs are cooking, warm the black beans in a small saucepan or microwave (about 1-2 minutes in the microwave is quickest). This ensures they're ready to assemble and will maintain warmth inside the burrito.
• Lay one warm tortilla flat and create a horizontal line across the center with ingredients: start with a handful of freshly shredded cheddar cheese, then a quarter of the cooked sausage from Step 2, a quarter of the scrambled egg mixture from Step 3, and about 1/4 cup of the warmed black beans. Fold the left and right sides of the tortilla toward the center, then fold the bottom up and roll tightly away from you to create a secure burrito. Repeat with the remaining five tortillas.
• Place the assembled burritos seam-side down on a baking sheet and wrap each burrito loosely in foil. Bake in the preheated 425°F oven for 8-10 minutes until heated through. The foil keeps the tortillas moist while allowing the filling to warm evenly. Remove from the oven, unwrap the foil if desired, and serve immediately while the filling is warm and creamy.