1-First Step: Get everything ready Start by gathering all ingredients and prepping the poblano pepper by seeding and dicing it. Whisk the 12 large eggs in a bowl with 1 teaspoon kosher salt and 1/4 teaspoon black pepper. If you plan to bake the burritos right away, preheat your oven to 425°F. Warm the tortillas one at a time so they are soft and less likely to tear when filled.

2-Second Step: Cook the sausage Heat a skillet over medium-high heat and brown 1/2 lb ground breakfast sausage. Break it into small crumbles as it cooks so the filling spreads evenly through the burritos. Once the sausage is fully cooked, drain the fat. This keeps the filling from getting greasy and helps the burritos reheat better later.

3-Third Step: Sauté the poblano pepper Add the diced poblano pepper to the same skillet and cook for 2 to 3 minutes. The pepper should soften a little but still keep some texture. If you want a more veggie-heavy burrito, this is a good spot to add chopped onions or bell peppers too. Just keep the pieces small so the burritos roll easily.

4-Fourth Step: Scramble the eggs Pour the whisked eggs into the skillet with the sausage and peppers. Cook on medium-low heat, stirring gently, until the eggs start to set. This is the point where the texture matters most. You want soft, tender eggs, not dry ones, because the burritos will cook again later during reheating or baking. If you are using the optional cream cheese, add 2 ounces cubed cream cheese once the eggs are partly cooked. Stir until it melts and the eggs look creamy and soft. Let the egg mixture cool slightly before assembling, especially if you are freezing the burritos. That simple step helps prevent steam from making the tortillas soggy.

5-Fifth Step: Assemble the burritos Lay each warm tortilla flat and start with a layer of shredded cheddar cheese. Use part of the 6 to 8 ounces total cheese across the 6 burritos, so each one gets a nice even layer. Then add some of the drained and rinsed black beans, followed by the egg mixture and sausage. Putting the cheese down first gives you a helpful barrier between the tortilla and the warm filling. Do not overfill the tortillas. A smaller, tighter burrito usually rolls better and holds together after freezing. If you want to add toppings before serving, keep fresh items like cilantro, green onions, pico de gallo, avocado, or chipotle mayo on the side until after reheating.

6-Sixth Step: Roll and seal Fold the tortilla over the filling, tuck in the sides, and roll it tightly to seal. The goal is to keep the filling centered and packed in firmly. If a burrito feels loose, it can open up in the oven or while reheating in the microwave. Once each burrito is rolled, wrap it in foil if you plan to bake it later.

7-Final Step: Bake or reheat If you are eating the burritos right away, wrap them in foil and bake for 8 to 10 minutes in the 425°F oven. If you are baking from frozen, keep them wrapped and bake for about 20 minutes at 425°F. Depending on your oven and the thickness of the burritos, you may need 40 to 45 minutes from frozen or about 15 minutes from the fridge for a fully heated center. You can also microwave the burritos unwrapped for 1 to 2 minutes until heated through. For the best texture, use the oven when you have time, especially if you want the tortilla to stay a little firmer. Add your favorite toppings and serve warm.