Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
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.
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.
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.
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.
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.