Breakfast Wrap

Method

• Step 1

  Bring a pan of water to a rolling boil, drop in the eggs and boil for 8 minutes. Now cool under cold water, peel and slice.

• Step 2

  Preheat your oven to 180°C. Place the sausages onto a baking tray lined with greaseproof paper and place into the oven for 20-25 minutes, until golden and cooked through. Add the bacon onto the tray approximately 10 minutes later, for 10-15 minutes, until the bacon is crispy.

• Step 3

  Slice the mushrooms and place onto a separate baking tray, drizzle with olive oil and season with salt and pepper. Add the hash browns to the baking tray and place into the preheated oven for 10-12 minutes, until mushrooms are roasted and hash browns golden.

• Step 4

  To assemble, lay the tortilla wraps onto a board, slice the cooked sausages in half lengthways and place one sausage in the centre of the wrap, followed by a hash brown, slice of bacon, roasted mushrooms, sliced egg and slices of tomato.

• Step 5

  Drizzle with tomato ketchup, fold over and secure with a wooden skewer.