Giant Loaded Breakfast Burrito

Ingredients

• 2large whole wheat tortillas, two large
• 6large eggs, six large
• 240 mlliquid egg whites
• 200 gmild Italian pork sausage, casings removed
• 150 glean ham, sliced, diced
• 1½medium potatoes (Yukon Gold or red), small cubes
• 80 gold cheddar, grated, grated
• 4 tbspsour cream (14%)
• 4 tbspsalsa
• 2 tspcanola or avocado oil
• ¼ tspsalt

Method

1. Cut the potatoes into 1 cm (1/2 inch) cubes. Whisk the eggs, egg whites and salt.

2. Heat the oil in a large non-stick skillet with a lid over medium heat. Add the potatoes, cover and cook 8 minutes, then uncover and crisp 4 minutes more. Tip out.

   12 min timer

3. Turn the heat to medium-high, add the sausage and break it up. Cook until browned and it reaches 71°C (160°F), about 6 minutes. Add the ham for 1 minute.

   7 min timer

4. Lower the heat to medium-low, pour in the eggs and stir slowly until softly set, about 3 minutes. Fold in the potatoes.

   3 min timer

5. Warm the tortillas for 20 seconds in the microwave. Overlap them by half to make one large wrap.

6. Pile on the filling, cheddar, sour cream and salsa, fold in the sides and roll up tightly. Toast seam side down in the hot pan for 1 minute to seal.

Storing and reheating

Wrap in foil and freeze; reheat from frozen 4 to 5 minutes in the microwave.