Brussels Sprouts Breakfast Burritos

Equipment

• Skillet
• Saucepan

Ingredients

• 8 thin slices of bacon
• 1 tbsp olive oil
• 300g (10½oz) Brussels sprouts, trimmed and shredded
• 6 medium free-range eggs
• 6 tbsp milk
• 75g (2½oz/¾ cup) grated Cheddar cheese
• 4 heaped tbsp fresh tomato salsa
• salt and freshly ground black pepper

Instructions

1. 1Fry the bacon in a large pan over medium-high heat until crisp and golden brown, then transfer to paper towels to drain.
2. 2Pour the olive oil into the hot pan and toss in the shredded Brussels sprouts. Cook for three to four minutes until tender with a slight bite, then season with salt and black pepper.
3. 3Whisk the eggs and milk in a mixing bowl before stirring in the grated cheddar, chili flakes, and chopped coriander. Add a light pinch of salt and black pepper.
4. 4Melt the butter in a separate nonstick saucepan over low heat. Pour in the egg mixture and stir gently with a wooden spoon, pulling the curds from the edges toward the center as they cook.
5. 5Take the pan off the heat the moment the eggs begin to set. The residual heat will finish cooking them without drying them out.
6. 6Warm the tortillas in a dry skillet or low oven, then spread each with fresh tomato salsa and a layer of the cooked sprouts.
7. 7Crumble the drained bacon over the sprouts and spoon the soft scrambled eggs on top.
8. 8Fold the sides of the tortillas inward and roll them up tightly.

Recipe Details