Recipes
Vegetarian Breakfast Burrito
Start the morning right with these protein packed breakfast burritos.
Serves 4
20 mins
A Little Effort
569 cals
(Per serving)
31.9 g of fat
Made with Quorn Sausages
High in protein
Source of fibre
Low in saturated fat
Ingredients
- 6 Frozen Quorn Sausages
- ½ tbsp low-fat margarine
- 8 free-range medium eggs, beaten
- ¼ tsp salt
- ¼ tsp black pepper
- 4 wholemeal wraps
- 40g baby spinach, washed
- 2 avocados, halved, de-stoned, peeled and sliced
- 100g cherry tomatoes, halved
Method
- Cook the Quorn Sausages according to packet instructions. Slice each sausage in to 4 pieces and set aside.
- Place a frying pan onto a medium heat. Add the margarine, then once melted, pour in the beaten eggs, salt and pepper. Cook the eggs, stirring continually until the mixture has thickened and scrambled. Remove from the heat and set aside.
- Heat the wraps in a frying pan, then transfer to a clean chopping board or work surface. Top each wrap with spinach, avocado, cherry tomatoes, scrambled egg and sliced Quorn Sausages. Roll and fold to close.
Chefs tip
For an extra protein hit, add Quorn Bacon Rashers or Sausage Patties to your breakfast burrito.
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