Servings: 1 large burrito
Calories: 1422kcal
Ingredients
For the wrap
- 1 large egg
- 1 tsp coconut flour
- 50 grams grated cheese
- 1 pinch salt & ground black pepper
- 1 splash whole milk
- 1 tsp butter or coconut oil for frying
For the Filling
- 2 tbsp refried beans
- 1 large sausage (high meat content), split and skin removed
- ½ large avocado stoned and sliced
- 1 medium tomato skinned, de-seeded and diced
- 2 rashers streaky bacon
- 50 grams grated cheese
- 2 large eggs
- 1 tbsp butter
- ½ tbsp crème fraîche full fat
- 1 pinch salt & ground black pepper
- 1 tsp chives chopped (optional)
Instructions
Preparing the fillings
- Start by frying your bacon in a pan (I like mine well done and crispy). To cook the sausage, use a knife to split the skin along the length of the sausage, remove the skin and break into small pieces into a frying pan. Once cooked set the bacon and sausage pieces onto some kitchen roll to drain the excess fat and set aside
- Prepare the avocado and tomato so that they are ready to use, then set aside
Gordon Ramsay's scrambled eggs
- To watch a video of Gordon Ramsay making his scrambled eggs (which IMO make the best velvety smooth eggs) then follow the link at the top of this page
- Break two eggs into a saucepan, add the tbsp of butter and heat on a med-high heat, stirring constantly
- The secret to velvety scrambled eggs is to keep the eggs moving and to remove the pan from the heat when the eggs start sticking and forming scrambled eggs. When the eggs cool slightly you then put the pan back on the heat and repeat
- When the eggs have thickened, add the crème fraîche and stir through
- Add the chopped chives and the salt & pepper to season, then set aside to cool
Preparing the wrap
- Add the egg, coconut flour, cheese, milk, salt & pepper into a jug and whisk
- Heat a frying pan on a med-high heat and add the butter or coconut oil ready for frying
- pour just enough of the batter into the frying pan to coat the pan, like you would when making a regular pancake
- when the edges of the wrap are golden and come away from the pan with ease, then gently turn the wrap over to cook the other side. Once cooked set aside on a plate to cool
Building the burrito
- Lay out the wrap on a plate and spread the refried beans down the middle
- Layer the avocado, bacon, sausage, scrambled eggs, diced tomato and cheese
- Fold the burrito like you would a tortilla wrap, tucking the end edges in then wrapping
- You can wrap these in baking parchment paper or tinfoil. Then label and freeze. Burritos can be frozen for upto 1 month
- To reheat, if using baking parchment you can reheat directly in the oven or microwave. If using tinfoil then this has to be removed before the burrito is reheated in a microwave. Loosely wrap the burrito in kitchen roll and re-heat. I have not specified times for re-heating as ovens and microwaves vary so much and it's best to start with 2-3 minutes in the microwave or around 20 minutes in the oven and then test. You should turn the burrito over halfway through heating and must make sure the burrito is heated all the way through before eating
Notes
There are loads of different options with this recipe. Add the foods you like to eat, but avoid using ingredients that are too high in carbs. They can be made vegetarian or with fish if you prefer not to eat meat.
If your tolerance to bread and carbs is better in the morning then you could use a wholemeal tortilla wrap instead of making the wraps.
If you like spice then these are great for adding a spicy kick to! Frank's Hot Sauce is a well tolerated sauce that would work well with these breakfast burritos
Nutrition
Calories: 1422kcal | Carbohydrates: 22g | Protein: 67g | Fat: 119g | of which saturates: 52g | Fibre: 11g | of which sugars: 6g
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