Fancy adding a Mexican inspired twist to your brunch? We’ve got you covered with this Breakfast Burrito. Packed with flavour and using The Jolly Hog Little Porker Sausages, we can guarantee you’ll be making this time and time again.
Breakfast Burrito
Recipe Details
Ingredients
- x8 The Jolly Hog Little Porkers
- 4 Eggs (we love St Ewe!)
- 2 tablespoons guacamole (we love Holy Moly 3 chilli)
- 2 large flour tortillas
- 2 tablespoons salsa
- 1 medium potato
- 30g cheddar cheese
- ½ tsp paprika
- ¼ teaspoon chilli flakes
- Drizzle olive oil
- Sea salt
- Teaspoon salted butter
Method
- Pre heat oven to 180 degrees.
- Chop your potato into small 3cm cubes. Drizzle with olive oil and season with paprika, chilli flakes and a pinch of sea salt. Roast potatoes in the oven for 25 minutes until golden and crispy.
- Place the Little Porker sausages on an oven tray and cook for 20-23 minutes, or until piping hot.
- Whilst the potatoes are cooking, grate your cheddar cheese and set aside for later.
- Beat the eggs in a bowl and season with a pinch of salt and pepper.
- Heat the tablespoon of butter in a small pan on a low heat. Once melted, add the beaten eggs and fold gently until the eggs are firm but still soft.
- To assemble your burrito, lay your tortilla wrap flat on a surface, spoon and spread the salsa and guacamole into the centre of the wrap. Add a handful of your cubed potatoes, a spoonful of scrambled egg, 4 little porkers and top with a sprinkle of grated cheese.
- Tightly wrap your burrito and lightly toast in a dry pan to create a crispy texture.
- Get stuck in and enjoy!