Breakfast Burrito Recipe
Bacon, eggs, giardiniera, rosemary potatoes, cheddar cheese, served in a flour tortilla, smothered in banger gravy
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Ingredients
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Burrito Filling
Rosemary Potatoes
Banger Gravy
Assembly
Method
Rosemary Potatoes
- 1
Prepare the Potatoes
Preheat your oven to 400°F (200°C). Wash and dice the potatoes into small cubes.
- 2
Season and Bake
In a bowl, toss the diced potatoes with olive oil, fresh rosemary, salt, and black pepper. Spread them evenly on a baking sheet and bake for 25-30 minutes or until golden brown and crispy.
Burrito Filling
- 3
Cook the Bacon
In a large skillet over medium heat, cook the bacon until crispy. Once done, remove from the skillet and place on paper towels to drain excess fat.
- 4
Scramble the Eggs
In the same skillet, drain excess bacon grease, leaving about 1 tablespoon. Beat the eggs in a bowl and pour them into the skillet. Scramble until fully cooked, about 5 minutes.
- 5
- 6
Add Cheese
Sprinkle the cheddar cheese over the egg mixture and let it melt for about 1-2 minutes, stirring gently.
Banger Gravy
- 7
Cook the Sausage
In a saucepan over medium heat, cook the banger sausage links until browned and cooked through. Remove from the pan and slice into rounds.
- 8
Assembly
- 9
Assemble the Burrito
Warm the flour tortillas in a dry skillet or microwave until pliable. Place a generous portion of the bacon and egg mixture on each tortilla, followed by a scoop of rosemary potatoes. Wrap tightly and place seam-side down on a plate.
- 10
Serve
Smother the assembled burritos with the banger gravy before serving. Enjoy your breakfast burrito!