Using recipes that the majority of us will already have, these burritos can be whipped up in no time.
Just in case last week’s breakfast tacos weren’t enough to whet the appetite, we decided to continue with the Mexican theme and bring you this breakfast burrito recipe.
Have it for brunch, lunch, breakfast, dinner, or even just as a snack – they’re so easy to make, contain ingredients we all probably already have in our pantries and are great for entertaining impromptu dinner guests.
For more inspiration, take a look at our other recipes in this series here.
- Oil, for frying
- 2 sausages, removed from their skins
- 1 onion, diced
- ½ pepper, diced
- 1 tomato, diced
- 6 eggs
- 50ml milk
- 50g cheese, grated
- Parsley, chopped
- 2 cooked potatoes or ½ tin, diced
- 12 wraps
- Pour a little oil into a frying pan and add the sausages, breaking them up with a wooden spoon (as you would if you were browning mince).
- Add the diced onion and cook for five minutes. Add the pepper and tomato and cook for a further five minutes.
- Whisk the eggs in a bowl and add the milk. Add this to the sausages and veg, and cook like you would scrambled eggs until the egg has cooked through.
- Remove from the heat and add the grated cheese and parsley.
- Stir through the potatoes.
- Spoon the mixture onto 12 wraps and then either roll or fold them up, ready to eat.
Feed Your Family For £20 A Week by Lorna Cooper, photography by Andrew Hayes-Watkins, is published by Seven Dials, priced £16.99.
Read more in this series…