Big Breakfast Wrap

Instructions

Who doesn’t love a big brekkie?! This breakfast wrap combines the hearty indulgence of a big breakfast with the ease of a wrap.

Method: 

1. Preheat your oven to 180°C.
2. Halve your cherry tomatoes and place them in a bowl.
3. Drizzle them with olive oil and season with salt and pepper before tossing well.
4. Spread them out in a single layer on a baking tray and cook for 30 min until soft and starting to colour around the edges.
5. Lay the hash browns out on a tray and place them in the same oven until golden and crispy.
6. Cook the bacon rashers in a frying pan over medium heat until they are cooked to your preferred level.
7. Remove the bacon and sit aside, covered with foil to stay warm.
8. Carefully crack the eggs into the bacon grease and fry until set.
9. Warm your wraps before laying them out and spreading with BBQ sauce (or tomato sauce/relish) then lay out a bed of baby spinach.
10. Top with the hash browns, bacon, roasted tomatoes and the eggs.
11. Finish off with a good grind of black pepper and fold into shape.
12. Serve with a cup of coffee and a hug.