Serves: 2
Breakfast Burritos
Prep Time
10 min.
Cooking Time
15 min.
Method
Direct
Prep Time
10 min.
Cooking Time
15 min.
Method
Direct
Ingredients
- 2 tortilla wraps
- 2 sausages, cut lengthways
- 2 bacon rashers
- 1 slice of black pudding
- 2 eggs
- ¼ onion, sliced
- 6 mushrooms, sliced
- ½ red pepper, cut into strips
- 1 tbsp cumin seeds, ground
- 1 tsp hot paprika
- 2 tbsp sour cream
- For the salsa:
- 3 tomatoes, chopped
- ¼ red onion, diced
- small bunch of fresh coriander, roughly chopped
- ½ lime, juice of
- salt, to taste
- For the guacamole (optional):
- 2 ripe avocados, chopped
- 1 tomato, chopped
Instructions
- 01 Make the salsa and guacamole by combining the ingredients for both into separate bowls, then set aside.
- 01 Set up the barbecue for grilling (direct method) to 220°C, and put the Weber Original Universal Portable Griddle on to pre-heat.
- 02 Oil the griddle with vegetable oil and place the onions, mushrooms, peppers, ground cumin and hot paprika on to sweat down. Put the sausage, bacon and black pudding directly onto the cooking grate and close the lid.
- 03 Ensure the onion, mushroom and pepper mix cook evenly by moving it around on the griddle as necessary.
- 04 Once the sausage, bacon, black pudding along with the onion, pepper and mushroom mix are cooked, remove to a plate to keep warm.
- 05 Brush a little extra oil onto the griddle, crack the eggs onto it and cook to your liking.
- 06 To serve: spread a tbsp of sour cream in the middle of the tortillas, and spoon half the onion, mushroom and pepper mix onto each of the tortillas. Chop the sausage and bacon and split between the 2 wraps, top with crumbled black pudding and a spoonful of guacamole and salsa. Place an egg onto each wrap and roll up the burritos. To help seal each wrap place them back on the griddle for 30 seconds.
In the kitchen:
At the barbecue:
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at Grill Academy now.
Ingredients
- 2 tortilla wraps
- 2 sausages, cut lengthways
- 2 bacon rashers
- 1 slice of black pudding
- 2 eggs
- ¼ onion, sliced
- 6 mushrooms, sliced
- ½ red pepper, cut into strips
- 1 tbsp cumin seeds, ground
- 1 tsp hot paprika
- 2 tbsp sour cream
- For the salsa:
- 3 tomatoes, chopped
- ¼ red onion, diced
- small bunch of fresh coriander, roughly chopped
- ½ lime, juice of
- salt, to taste
- For the guacamole (optional):
- 2 ripe avocados, chopped
- 1 tomato, chopped
Instructions
- 01 Make the salsa and guacamole by combining the ingredients for both into separate bowls, then set aside.
- 01 Set up the barbecue for grilling (direct method) to 220°C, and put the Weber Original Universal Portable Griddle on to pre-heat.
- 02 Oil the griddle with vegetable oil and place the onions, mushrooms, peppers, ground cumin and hot paprika on to sweat down. Put the sausage, bacon and black pudding directly onto the cooking grate and close the lid.
- 03 Ensure the onion, mushroom and pepper mix cook evenly by moving it around on the griddle as necessary.
- 04 Once the sausage, bacon, black pudding along with the onion, pepper and mushroom mix are cooked, remove to a plate to keep warm.
- 05 Brush a little extra oil onto the griddle, crack the eggs onto it and cook to your liking.
- 06 To serve: spread a tbsp of sour cream in the middle of the tortillas, and spoon half the onion, mushroom and pepper mix onto each of the tortillas. Chop the sausage and bacon and split between the 2 wraps, top with crumbled black pudding and a spoonful of guacamole and salsa. Place an egg onto each wrap and roll up the burritos. To help seal each wrap place them back on the griddle for 30 seconds.
In the kitchen:
At the barbecue:
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at Grill Academy now.
