Breakfast Wrap

Ingredients

• 1-2 eggs
• Black pepper
• 1 tsp olive oil
• 2 slices of bacon, diced or 2 sausages (pork, beef, chicken/turkey or veggie), cooked and sliced
• 4 mushrooms, sliced
• 6 cherry tomatoes, quartered
• 3 tbsp baked beans
• 30g cheddar cheese, grated

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Instructions:

1. Whisk the eggs with a little black pepper and set aside.

2. Heat the olive oil in a non-stick frying pan over a medium heat. Add the bacon (or sliced sausages) and cook for 3–4 minutes until starting to brown.

3. Add the mushrooms and cherry tomatoes and cook for a further 3–4 minutes until the mushrooms have softened and the bacon or sausages are cooked through.

4. Stir in the baked beans and cook for 1–2 minutes until heated through. Transfer the filling to a plate.

5. Wipe out the pan if needed, then pour in the whisked eggs, swirling to create a thin layer. Cook until the egg has set, carefully flip, and cook for a further 30–60 seconds.

6. Spoon the filling onto one half of the egg wrap, sprinkle with the grated cheese, then fold or roll the wrap. Serve immediately.

Note - This recipe is very versatile. Feel free to swap or add your favourite vegetables or protein, such as spinach, peppers, onions, ham, chicken or turkey sausage.

Breakfast

Serves: 1