Easy to Prepare Breakfast Burritos
What's better than a breakfast burrito? A whole packet in the freezer!
Ingredients
- 6 pack wraps (GF wraps also work well)
- 6-8 eggs
- ½ cup cream (milk or a dairy free milk)
- seasoning
- 4 small potatoes (peeled and cubed) (2-3cm chunks)
- 4-6 rashers of bacon
- spinach
- sriracha or HP sauce
- seasoning (salt and pepper) (or an alternative favourite seasoning)
- oil
- aluminium foil (known as tinfoil in NZ)
Instructions
- Grease two oven dishes.
- Preheat the oven to 180℃.
- Peel and cube the potatoes and place in one of the greased oven dishes. Pour a glug of oil on the potatoes and add some seasoning. Toss the potatoes and place in the oven for 25 minutes.
- In a small bowl combine the eggs, cream and seasoning. Pour into the other greased oven dish. Place in the oven on a separate shelf 10 minutes after the potatoes. Cook for 15 minutes.
- While the potatoes and eggs cook prepare the bacon. Chop the bacon into small pieces and fry in a little oil on a hot heat. When the bacon is crispy and coloured take off the heat.
- Rinse the spinach and allow it to dry on a clean tea towel.
- Take the wraps out of the bag and tear 6 pieces of foil.
- Once the egg omelette has cooled cut into six slices.
- Assemble the burrito in this order:spinach, egg, potatoes, bacon, sauce
- Fold the wrap and place in the foil. Wrap in foil and place back into the re-sealable wrap bag.
- Place in the freezer and take one out the night before you wish to eat it for breakfast. Place in a sandwich press, or in a hot skillet with a weight to cook.
- Now you have 6 breakfasts prepared and ready to go!