Breakfast Burritos
These breakfast burritos are packed with protein, flavour and simple ingredients to keep the whole family fuelled for busy mornings. With eggs, cottage cheese, potatoes, veggies and your choice of sausage meat or pudding, they’re filling, delicious and easy to customise. Make a batch ahead of time and pop them in the freezer for a quick, hassle-free breakfast whenever you need one!
Equipment
Ingredients
- 10 tortilla wraps
- 12 eggs
- 200 g cottage cheese
- 500 g potatoes peeled & cubed
- 2 tsp mixed herbs
- 2 tsp paprika
- 1 red pepper finely diced
- 200 g sausage meat or black/white pudding
- 200 g grated cheese
- Salt & pepper
- Oil for cooking
- Sauce: Ketchup & mayonnaise mixed together
Instructions
- Whisk the eggs and cottage cheese together, season and pour into a lined, oiled baking tray (mines a swiss roll tray). Bake at 180°C fan for 25 mins, until set. Cool slightly and cut into 10 portions.
- Cook the potatoes in a little oil until tender. Add the herbs, paprika, salt and pepper and cook until golden.
- Cook the diced pepper until soft. In the same pan, cook the sausage meat or crumble in the black/white pudding until golden.
- Spread each wrap with a little sauce and add the egg, potatoes, pepper, sausage/pudding and cheese.
- Fold in the sides and roll tightly.
- Toast the burritos in a little oil until golden on both sides.
- Wrap individually in parchment and freeze for up to 3 months.
- Prep-ahead tip: Make at the weekend and freeze. Defrost overnight in the fridge and microwave for 1 minute to heat.
- From frozen: Microwave for 2–3 mins, turning halfway, or bake at 180°C fan for 30–35 mins. Always make sure they’re piping hot throughout before serving.
Tried this recipe?Let us know how it was!