Freezer-friendly breakfast burritos

Instructions

1. 1

   Preheat the oven to 200°C fan/220°C conventional. Toss the baby potatoes with 1 tbsp olive oil, smoked paprika, ground cumin, a pinch of sea salt and black pepper. Spread on a baking tray in a single layer and roast for 30–35 minutes until golden and tender.

2. 2

   While the potatoes roast, remove the skins from the breakfast sausages and crumble the meat. Heat a frying pan over a medium hob, add 1 tbsp olive oil and fry the crumbled sausages, stirring, until browned and cooked through.

3. 3

   Add the brown onion and red pepper to the pan with the sausage and sauté for about 5 minutes until softened and starting to caramelise.

4. 4

   Whisk the free-range eggs with the semi-skimmed milk, a pinch of sea salt and black pepper. Melt the butter in a clean frying pan over a low–medium hob and add the egg mix. Gently scramble, stirring frequently, until softly set but still moist — about 4–6 minutes.

5. 5

   In a large bowl combine the roasted baby potatoes, cooked sausage, sautéed onion and pepper, scrambled eggs, grated mature cheddar and chopped fresh parsley. Squeeze over the lime juice if using and adjust seasoning. Allow the filling to cool for 20 minutes before assembling.

6. 6

   Warm each large plain flour tortilla for 15 seconds per side on a dry frying pan over a medium hob so they become pliable and won’t crack when you roll them.

7. 7

   Assemble: spoon roughly 120–140g filling down the centre of each warmed tortilla, fold the short ends in, then roll tightly from one long side to form a snug burrito. If you like extra cheese, sprinkle a little more mature cheddar before rolling.

8. 8

   Wrap each burrito tightly in kitchen foil and place them seam-side down on a baking tray. Freeze uncovered for 2 hours to set their shape.

9. 9

   After 2 hours, transfer the foil-wrapped burritos to labelled freezer bags and return to the freezer. Store for up to 3 months.

10. 10

    To reheat from frozen in the oven: preheat to 200°C fan/220°C conventional, place the foil-wrapped burrito on a baking tray and bake for 25–30 minutes until piping hot all the way through. For a crisper tortilla, open foil for the last 5 minutes.

11. 11

    Quick microwave option: unwrap the foil, wrap the burrito in kitchen paper and microwave on high for 90–120 seconds (depending on power). Then crisp each side in a hot dry frying pan for 1–2 minutes per side to restore texture.

Tips

• Cool the filling before assembling — warm filling creates steam that makes the tortillas soggy in the freezer.
• Weigh or scoop roughly 120–140g of filling per tortilla for evenly sized burritos that reheat consistently.
• Freeze burritos uncovered on a baking tray first, then transfer to bags — this prevents condensation and freezer burn.
• Label each bag with the date and reheating instructions to avoid guessing later.
• To keep tortillas flexible, warm them briefly on the hob right before filling; cold tortillas can crack when rolled.

Substitutions

• breakfast sausages → plant-based sausages, same weight (400 g), cooked and crumbled

  Stays close

• large plain flour tortillas → gluten-free large tortillas, same count

  Noticeably different

• mature cheddar → grated mozzarella or a vegetarian hard cheese, same weight (150 g)

  Stays close

Nutrition

Per serving · estimated

650

Calories

34 g

Protein

45 g

Carbs

38 g

Fat

3 g

Fibre

4 g

Sugar

950 mg

Sodium

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