Ingredients:

  • 1 lb ground breakfast sausage
  • 1 cup canned black beans, rinsed and dried
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • 12 large eggs
  • 1/4 cup whole milk
  • 1/2 tsp sea salt
  • 2 tbsp unsalted butter
  • 8 large flour tortillas (10-inch)
  • 2 cups shredded sharp cheddar cheese
  • 1 cup roasted peppers, blotted dry

Instructions:

  1. In a large skillet over medium-high heat, brown the sausage, breaking it into small crumbles. Cook for 8 minutes until deeply browned and crispy.
  2. Add black beans, smoked paprika, and cumin to the sausage. Sauté for 3 minutes until the aroma fills the kitchen.
  3. In a separate non stick pan, melt 2 tbsp unsalted butter over medium low heat.
  4. Whisk eggs, milk, and salt until combined. Pour the egg mixture into the buttered pan. Gently move the eggs with a silicone spatula to create soft curds. Cook 5 minutes until soft curds form but look slightly wet. They will finish cooking during the reheating phase.
  5. Lay a tortilla flat. Place a layer of shredded cheese directly on the tortilla to create a hydrophobic moisture barrier. Top with a portion of scrambled eggs, the sausage and bean mixture, and roasted peppers.
  6. Fold in the sides of the tortilla and roll tightly.
  7. Place the finished burritos on a baking sheet, seam side down. Freeze for 2 hours until the exterior feels firm to the touch.
  8. Wrap each frozen burrito tightly in foil or parchment paper and store in a large freezer bag.