Ingredients:

  • 1 lb ground breakfast sausage
  • 1 large red bell pepper, finely diced
  • 1 medium yellow onion, finely diced
  • 1 tsp smoked paprika
  • 0.5 tsp cumin
  • 12 large eggs
  • 0.25 cup whole milk
  • 0.5 tsp kosher salt
  • 0.25 tsp cracked black pepper
  • 1 tbsp unsalted butter
  • 8 large flour tortillas
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup cooked black beans, rinsed and dried

Instructions:

  1. Perform a 'Hard Sear' by sautéing diced peppers and onions in a high-heat skillet until moisture evaporates and edges are lightly charred. Season with smoked paprika and cumin.
  2. In a large skillet, cook the ground breakfast sausage until fully browned and crumbly. Drain excess fat thoroughly to prevent future sogginess.
  3. Whisk eggs with whole milk, salt, and black pepper. Melt butter in a non-stick skillet over medium-low heat and scramble the eggs until just set but still tender.
  4. Spread the cooked eggs, sausage, and vegetables onto a large rimmed baking sheet. Allow to cool for 15 minutes until room temperature to prevent steam condensation during assembly.
  5. Lay out the flour tortillas. Distribute shredded cheese evenly across the center of each tortilla to create a lipid moisture barrier.
  6. Top the cheese layer with the cooled egg scramble, sausage-veggie mixture, and dried black beans.
  7. Fold in the sides of each tortilla and roll tightly. Wrap individually in parchment paper and then aluminum foil for freezer storage.