1-First step: cook the sausage Place a skillet over medium heat and brown the 1/2 pound of ground breakfast sausage. Break it up with a spatula as it cooks so you get small, even pieces. Once it is fully cooked, drain off the fat.

2-Second step: soften the poblano pepper Add the diced poblano pepper to the same skillet and sauté it until soft. This only takes a few minutes, and it helps the pepper blend into the filling instead of staying crunchy.

3-Third step: add the eggs and seasonings Pour in the 12 whisked eggs, then add 1 teaspoon kosher salt and 1/4 teaspoon black pepper. If you are using the 2 ounces of cubed cream cheese, add it now as well. Cook on low heat and stir gently until the eggs are soft and just set.

4-Fourth step: warm the tortillas Warm each tortilla individually in a dry skillet or in the microwave for a few seconds. This makes them easier to roll and helps prevent tearing. If you are making a large batch, keep the tortillas covered with a clean towel so they stay soft.

5-Fifth step: build each burrito Lay out one tortilla at a time. Add shredded cheddar cheese first, then black beans, then the egg mixture, and finally the sausage and pepper filling. The cheese helps create a barrier so the tortilla does not get soggy.

6-Sixth step: fold and roll Tuck in the sides first, then roll the tortilla tightly from the bottom up. Keep the filling compact so the burrito holds together well. Repeat until all 6 burritos are assembled.

7-Seventh step: bake for immediate serving If you want to eat them right away, wrap each burrito in foil and bake at 425 degrees Fahrenheit for 8 to 10 minutes. This warms the center and gives the tortilla a nice finish.

8-Eighth step: freeze for later To freeze, wrap each burrito in foil and place it in a freezer bag. For best texture, cool the burritos to room temperature before freezing. Bake from frozen at 425 degrees Fahrenheit for about 20 minutes, or microwave unwrapped for 1 to 2 minutes if you need a faster option.