1-First Step: Cook the sausage: Place a skillet over medium heat and add the 1/2 pound ground breakfast sausage. Break it apart with a spoon as it cooks and brown it evenly until no pink remains. Once cooked, drain off any extra fat so the burritos do not get greasy.

2-Second Step: Soften the poblano pepper: Add the 1 seeded and diced poblano pepper to the skillet with the sausage drippings, or remove the sausage first if needed. Cook the pepper for a few minutes until softened. This step builds flavor and gives the burritos a nice, mild pepper taste.

3-Third Step: Add the eggs and seasonings: Pour in the 12 whisked large eggs, then add the 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Turn the heat to low and stir gently. Cook slowly until the eggs just begin to set. Low heat matters here because it keeps the eggs soft instead of dry.

4-Fourth Step: Stir in the cream cheese: Add the 2 ounces cubed cream cheese and stir until it melts into the eggs. The eggs should look soft-scrambled and a little glossy. This is what gives the filling that rich, creamy texture that makes these easy high protein breakfast burritos so satisfying.

5-Fifth Step: Warm the tortillas: Warm each of the 6 large tortillas one at a time. You can do this in a dry skillet or briefly in the microwave. Warm tortillas are easier to roll and less likely to tear. If they feel stiff, they are harder to seal tightly.

6-Sixth Step: Layer the fillings: Lay one tortilla flat and sprinkle on some of the 6 to 8 ounces shredded cheddar cheese first. This cheese layer works like a barrier and helps protect the tortilla from moisture. Next, add some of the 1 15-ounce can black beans, drained and rinsed. Spoon on the egg mixture, then top with the sausage and poblano mixture. Try to keep the filling centered in a line across the middle of the tortilla. That makes rolling much easier and keeps the burrito from bursting at the sides.

7-Seventh Step: Roll and seal: Fold in both sides of the tortilla, then roll it up tightly from the bottom. Keep the roll firm as you go so the filling stays in place. Repeat with the remaining tortillas until all 6 burritos are assembled.

8-Eighth Step: Wrap for baking or freezing: Wrap each burrito in foil. If you plan to eat them right away, you can bake them once wrapped. If you are freezing them, the foil helps protect the burritos and makes reheating easier later.

9-Ninth Step: Bake for immediate serving: For fresh burritos, place the foil-wrapped burritos on a baking sheet and bake at 425°F for 8 to 10 minutes. This warms everything through and lightly crisps the tortilla. If you like a softer tortilla, you can bake for the shorter end of the time range.

10-Tenth Step: Freeze and reheat later: To freeze extras, let the burritos cool first, then keep them wrapped and place them in a freezer-safe bag or container. When you are ready to eat one, bake it from frozen for about 20 minutes or microwave it for 1 to 2 minutes until hot. If you thaw it overnight in the fridge, reheating goes even faster.

11-Eleventh Step: Add toppings and serve: Finish with your favorite toppings, like green onions, cilantro, chipotle mayo, pico de gallo, or avocado. I like to add those after reheating, especially if I froze the burritos, so the texture stays fresh.