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Breakfast burritos
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Makes 12
Easy
Total time: 50 mins
plus reheating
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Breakfast wraps are perfect time-savers for busy mornings. Packed with all the essentials including streaky bacon, crispy hash browns, eggs and button mushrooms - it’s a full English on the go!
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Try our breakfast burritos for something different, then check out our chicken burrito bowl, beef burritos, vegetarian burritos and vegan burritos.
Ingredients
Nutrition
-
12 hash browns
-
12 rashers smoked streaky bacon
-
8 pork sausages
-
butter
-
10 eggs
beaten
-
150g button mushrooms
quartered
-
a pinch thyme leaves or dried oregano
-
150g cherry tomatoes
quartered
-
12 large flour tortilla wraps
-
250g mature cheddar
grated
-
brown sauce or tomato ketchup
to serve
Nutrition: per serving
- kcal512
- fat31.3g
- saturates12.8g
- carbs32.3g
- sugars1.8g
- fibre3.3g
- protein23.6g
- salt2.72g
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Method
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step 1
Cook the hash browns in the oven following the pack instructions until golden and crunchy, then leave to cool. Grill or fry the bacon until crisp, leave to cool on a plate. Clean out the pan with kitchen paper, or heat a non-stick frying pan, pinch nuggets of the sausages from their skins into the pan, and fry until cooked and starting to crisp up. Break them up with a spatula to make them similarly sized when cooking, then scoop out.
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step 2
Heat 2 tbsp butter in another pan on a medium heat and pour in the eggs. Swirl with a wooden spoon and scrape the bottom of the pan, until you make soft scrambled eggs. Season well. Scoop out of the pan and into a bowl.
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step 3
Clean the pan and heat another knob of butter with the herbs. Fry the mushrooms in the butter until golden and tender, and the water from the pan has evaporated. Scoop out and season. Leave to cool to room temperature.
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step 4
Working one at a time, put a wrap onto the worksurface. Halve the hash browns and arrange in a strip along the middle of the wrap. Top with a rasher of bacon, a spoonful each of crumbled sausage, scrambled egg, mushrooms, and tomatoes. Scatter over the cheddar, fold in the sides, then roll tightly into a burrito shape. Wrap in foil, and repeat with the remaining wraps and fillings. Freeze in a single layer on a baking sheet until solid, then transfer them to a freezer bag and seal.
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step 5
To eat, heat the oven to 200C/fan 180C/gas 6. To cook from frozen, put the wrapped burritos in the oven for 30-40 minutes until heated through. Alternatively, to microwave, remove the foil, and put the wrap on a microwaveable plate. Microwave on high for 4-6 minutes, turning half way though until heated though. leave to stand for 2 minutes before eating.
COOK'S NOTES
Make sure all the ingredients are cooled to room temperature to assemble, or the tortilla will go soggy. Bake in the oven for 10-12 minutes if you want to serve them immediately without freezing.
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