Recipes
Freezer-Friendly Moroccan Lamb Sausage & Bacon Breakfast Burrito
Start your mornings (or any time of the day) with a flavourful punch with our Moroccan Lamb Sausage & Bacon Breakfast Burrito! Packed with spiced lamb sausages, crispy streaky bacon, scrambled eggs, and roasted veggies, this breakfast is perfect for a hearty start to the day. Ideal for meal prep or freezing, you can make a batch ahead of time for quick, protein-packed breakfasts all week. Wrap it up, heat, and enjoy a restaurant-quality breakfast in minutes.
Prep Time:
10mins
Cook Time:
15mins
Servings:
2–3
500g Moroccan lamb sausages, sliced
250g streaky bacon, chopped
1 small red onion, diced
1 red bell pepper, diced
4 large eggs
1–2 tbsp milk (optional, for fluffier eggs)
1 tsp smoked paprika
1 tsp ground cumin
Salt and pepper, to taste
2–3 large flour tortillas
50g shredded cheese (cheddar or mozzarella)
Fresh coriander or parsley, chopped (optional)
Optional: harissa or hot sauce
Cook the bacon and sausages:
Fry the chopped bacon until crispy. Add the sliced sausages and cook until browned and cooked through. Set aside.
Sauté the veggies:
Cook diced onion and bell pepper in the same pan until softened.
Scramble the eggs:
Beat the eggs with milk, smoked paprika, cumin, salt, and pepper.
Pour over the veggies and scramble until just set.
Assemble the burritos:
Warm the tortillas slightly to make them pliable.
Divide eggs, sausages, bacon, and cheese between tortillas. Add herbs or harissa if desired.
Fold the sides over and roll tightly.
Freeze for later:
Wrap each burrito individually in plastic wrap or foil, then place in a freezer-safe bag.
Label with the date; store for up to 1 month.
Reheat from frozen:
Microwave: Remove wrapping, wrap in a damp paper towel, and microwave for 2–3 minutes, flipping halfway.
Oven: Keep foil on and bake at 180°C (350°F) for 20–25 minutes until heated through.
Pro tip: If you want a crispy tortilla after freezing, lightly toast it in a pan after reheating.
