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Breakfast Burrito

Breakfast Burrito

Time

30 Minutes

Serves

2

Cuisine

Mexican

Heat

Mild

Dietary:

Making this recipe

Ingredients

For the wrap:
2 tortilla wraps
4 hash browns
6 small sausages, or 4 large ones
1 small tin of baked beans
Handful of shredded cheese
Dash of cooking oil

For the omelette:
3 eggs
½ tsp Paprika Spanish Mild
½ tsp salt
½ tsp pepper
Dash of cooking oil

For the salsa:
2 small tomatoes, diced
½ avocado, diced
1 lime, juiced
1 garlic clove, minced
1 shallot, minced
½ tsp salt
¼ tsp Cumin Seeds Roast & Ground

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Method

For the salsa:

Step 1:

Combine all the ingredients in a bowl and mix well. Set aside.

For the omelette:

Step 1:

Crack the eggs into a mixing bowl, and add the paprika, salt and pepper. Beat until well combined.

Step 2:

Heat a dash of oil in a frying pan. Pour in the egg mixture and cook until most of the liquid has set. Flip and cook on the other side for a further 1 minute.

For the wrap:

Step 1:

Heat a dash of oil in a frying pan. Cook the sausages for around 10 minutes until evenly cooked. Remove from the pan.

Step 2:

Add a touch more oil to the pan and cook the hash browns for around 5 minutes on each side, or until golden brown.

Step 3:

Meanwhile, heat the baked beans in a saucepan over a low heat.

Step 4:

To assemble your wrap, start by layering the omelette down on top of the wrap. Add the hash browns and sausages on top of the omelette. Add a helping of baked beans and salsa, finishing with a handful of shredded cheese.




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