Get Ahead Breakfast Burritos

This is most likely the final recipe that I shall share with you on the website (but you can continue to use those in the archive for a few more months) and since I didn’t want to leave you without something for the future it’s a breakfast dish that can be frozen and stashed away to cope with mornings in the coming weeks. I think this will be a useful dish to make and freeze with back-to-work on the cards for many; children heading back to school; and vacation or more likely ‘staycation’ at an end.

It’s a wholemeal tortilla loaded with scrambled egg, peppers/bell peppers, cheese and sweet potato rolled up to make a healthy breakfast dish that all the family can enjoy.

Follow the instructions at the end of the recipe to make ahead, freeze and then reheat – once tried I think this recipe will become a regular on the breakfast rota.





350 g/12 oz sweet potatoes, peeled and cut into chunks

100 g/1 cup grated reduced-fat Cheddar or hard cheese

low-fat cooking spray or mist

1 red pepper/bell pepper, cored, seeded and chopped

1 green pepper/bell pepper, cored, seeded and chopped

6 eggs, beaten

salt and freshly ground black pepper

2 tbsp chopped fresh parsley

8 wholemeal tortilla bread wraps (low carb if preferred)



  1.  Boil the potatoes for about 8 minutes, drain and leave to steam dry and cool a little. When cool enough to handle, grate into a bowl and stir in the cheese.
  2.  Meanwhile, spritz a pan with low-fat cooking spray or mist, heat, add the peppers and stir-fry for 5-10 minutes until softened and tender. Remove from the pan and set aside.
  3.  Spritz the pan again, add the beaten egg with salt and pepper to taste and cook over a medium heat to softly scramble. Set aside.
  4.  Stir the peppers through the grated potato mixture with the parsley. Divide between the wraps in a vertical strip slightly to one side. Spoon the scrambled egg on top of each strip. Enclose the top and bottom ends, then roll up to enclose fully. Slice in half to serve.

MAKE AHEAD TIPS: Wrap the filled, rolled burritos in foil and allow to cool completely. Chill for 3 days or freeze for up to 3 months. If frozen, defrost overnight in the refrigerator (in their foil). Once defrosted, bake the burritos in the foil in a preheated hot oven 200 C/400 F/gas 6 for 20 minutes to fully heat through.



 * suitable for Freezing



PROTEIN: 15.1 g


FAT: 9.5 g


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