Quick Make Ahead Breakfast Burritos in 25 Minutes

Instructions:

1. Brown the meat. In a large skillet over medium high heat, brown the 1 lb ground sausage. Use your spatula to break it into small, uniform crumbles until crispy and fully cooked.
2. Sauté the aromatics. Add the diced red bell pepper and minced onion directly to the sausage fat. Cook for 3-4 minutes until the vegetables are soft and the onion is translucent.
3. Clear the pan. Transfer the sausage and vegetable mixture to a bowl and set aside. Wipe the skillet clean with a paper towel; we want a clean surface for the eggs.
4. Whisk the base. In a large mixing bowl, whisk the 12 eggs with the 0.25 cup whole milk, 1 tsp smoked paprika, 0.25 tsp salt, and 0.25 tsp black pepper until no white streaks remain.
5. Soft scramble the eggs. Lower the skillet heat to medium low. Melt the 2 tbsp butter, then add the egg mixture. Gently push the eggs toward the center until they form soft curds. Remove from heat while they still appear slightly wet/glossy.
6. The critical cool down. Spread the sausage mixture and scrambled eggs onto a flat tray or wire rack. Let them sit for 10-15 minutes until they are completely cool to the touch. Note: This prevents steam from trapped heat from ruining your tortilla.
7. Prep the tortillas. If your tortillas are stiff, microwave them for 15 seconds between damp paper towels until they are soft and pliable.
8. Layer the fillings. Place a tortilla flat. Add a portion of the 2 cups shredded cheese, followed by the sausage mixture, 1 cup black beans, and the scrambled eggs.
9. The Tuck and Roll. Fold the left and right sides of the tortilla inward over the filling. While holding those, use your thumbs to pull the bottom edge up and over, then roll tightly away from you.
10. Seal for storage. Wrap each finished burrito tightly in a square of parchment paper, then follow with a layer of aluminum foil.