Breakfast-in-Bed Burritos Easy

 breakfast burritos and keep them in the freezer for busy mornings.

- Serina Bird

Ingredients

• 3 cups plain flour
• 1 tsp baking powder
• 1 tsp salt
• 1/3 cup rice bran oil

FILLING

• 6 eggs
• 1 capsicum chopped
• 1/2 onion choopped
• Pinch of oregano
• Pinch salt and pepper
• 1 avocado sliced
• 2 cups grated cheese
• 1 dollop sour cream *optional
• 1 dollop salsa *optional
• 1 tin black beans
• 4 rashes of bacon

Method

1. Combine the plain flour, baking powder, salt and rice bran oil in a bowl. Mix and knead to combine. Allow to rest for at least an hour, and preferably two or three.
2. Divide the mixture into 16 portions for smaller burritos or 12 for large. Flatten each portion with your palm, and then roll out until very thin.
3. Cook the tortillas on a dry cast iron or heavy bottomed frypan on a low to medium temperature. If the mixture sticks, use enough oil to lightly coat. When one side bubbles, flip and cook on the second side. The tortilla needs to be soft rather than crispy. You can reheat in a microwave if they are too crisp to roll. Cover with a tea towel and set aside until required.
4. Meanwhile, make the filling by slicing the bacon into pieces and frying until crispy. Set aside and remove some of the bacon fat from the pan.
5. Using the same frypan, add the chopped onions and capsicum and fry until soft.

   BESTRECIPES.COM.AU1:03 How to prep onions

   How to prep onions.

6. Crack the eggs into a small bowl, add a tbs of water, salt, pepper and oregano and beat until combined. Add the eggs to the onion and capscium mixture and fry until softly scrambled.
7. To assemble the burritos, spread each one with sour cream if using and salsa. Top with some of the egg filling, bacon, cheese, avocado slices and a handful of black beans. Fold over to make a long wrap. Wrap in foil to freeze or grill in a sandwich press for 1 minute per side until the cheese is melted.