Ingredients:

  • 1 lb pork breakfast sausage
  • 1 large bell pepper, diced small
  • 0.5 medium yellow onion, finely minced
  • 15 oz canned black beans, rinsed and drained
  • 12 large eggs
  • 0.25 cup whole milk
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 tbsp unsalted butter
  • 10 large flour tortillas (10-inch)
  • 2 cups shredded sharp cheddar cheese
  • 0.5 cup fire-roasted salsa, thick style

Instructions:

  1. In a large skillet over medium-high heat, brown the sausage while breaking it into small crumbles. Add the diced onions and bell peppers once the fat has rendered. Sauté until onions are translucent and peppers are tender-crisp. Stir in the drained black beans.
  2. Transfer the cooked sausage and vegetable mixture to a wide baking sheet. Spread it into a thin, even layer. This 'Flash-Cool Method' allows steam to escape, preventing the tortillas from becoming soggy later.
  3. Whisk the 12 eggs with whole milk, salt, and pepper. Melt butter in a non-stick skillet over medium-low heat. Cook the eggs using a soft-scramble technique, pulling them from the heat while they are still slightly 'wet' (about 90% cooked) to account for carry-over cooking during reheating.
  4. Add the scrambled eggs to the baking sheet with the sausage mixture. Ensure all components are completely cold before moving to the assembly phase.
  5. Lay a tortilla flat. Place a portion of shredded cheese directly on the tortilla to act as a moisture barrier. Top with the cooled egg and sausage mixture and a small amount of thick salsa. Fold in the sides and roll tightly.
  6. Wrap each individual burrito tightly in parchment paper followed by a layer of aluminum foil. Label and store in the freezer for up to 3 months.