Birds Eye Meat Free Sausage Breakfast Tortilla Wrap

This sausage breakfast wrap is like no other. Packed full of Birds Eyes Green Cuisines Meat Free sausages and other brunch flavours! Its an instant classic!

Done in 20 minutes

Serves 1

Dish by Tom Jackson

Ingredients

2Birds Eye Green Cuisine sausages

2eggs

1/2 tsp parsley

1/2 tsp paprika

1/2 tsp garlic granules

1/4 red onion, diced

50gchestnut mushrooms

1 tbspbutter

1 handful spinach

25gcheddar

1 tbsp hot sauce

1tortilla wrap

Made using Birds Eyes Green Cuisines New Cumberland Style Meat Free Sausages, this omelette style wrap is packed full of flavour yet so easy to make! Pan fried red onions and mushrooms, a sprinkle of cheese with egg on top, all wrapped up in a soft flour tortilla and finished with fresh spinach and hot sauce! YUM!

Method

In a frying pan, fry your Birds Eye Green Cuisine Meat Free Sausages - follow the cooking instructions on the pack and cook until piping hot.

Whilst the sausages cook, whisk the eggs and season with the parsley, salt, pepper and garlic granules.

In another large frying pan, heat 1 tbsp butter over medium heat. Once the butter has melted and is gently bubbling, tip in the red onions, and cook until they start to caramalize, stirring occasionally.

Add the mushrooms into the pan with the onions along with another ½ tbsp butter and the paprika. Fry over a medium high heat until the mushrooms start to brown. Spread the veg evenly around the pan then pour in the beaten eggs. Leave the eggs to fry until almost cooked through.

Sprinkle the grated cheese over the egg mixture then cover with the tortilla wrap. Press the tortilla down gently to bind it to the eggs. Using a spatula, flip the tortilla and fry until just golden brown on the other side.

Lift the tortilla onto a plate, slice your cooked sausages then add them to the tortilla along with some fresh spinach and plenty of hot sauce.

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Tom Jackson

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Originally hailing from Birmingham, England and with a culinary heritage sprawling around Britain, Tom, the host of Shelf Life and Alphabetti, is a cook from nowhere that takes inspiration from everywhere. Passionate about the shared food experience and the commonalities between supposedly separate cuisines, Tom showcases broad and thorough references in his cooking and has a particular love for spices. He is also obsessed with pasta salads and is currently waiting for Mr. Naga to get in touch regarding his Ambassadorship.