Bubble & squeak Boxing Day brunch
Rustle up this vegan bubble & squeak brunch with the veggie leftovers from your Christmas Day dinner. Perfect for a lazy start to Boxing Day
Easy breakfast burritos
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 1 tbsp olive oil
- 4 red peppersfinely sliced
- 250g chestnut mushroomssliced
- 8 spicy or herby sausages
For the chipotle baked beans
- 1 tbsp olive oil
- 1 red onionfinely chopped
- 400g can pinto beansdrained and rinsed
- 400g can cannellini beansdrained and rinsed
- 400ml passata
- 1-2 tbsp chipotle paste
- 1-2 tbsp red wine vinegar
- 1-2 tbsp light brown soft sugar
For the tomato salsa
- 4 vine tomatoesfinely chopped
- ½ small bunch of corianderfinely chopped
- ½ small red onionfinely chopped
- 1 limejuiced
- 1 red chillideseeded and finely chopped
For the scrambled eggs
- 50g butter
- 1 tsp cumin seeds
- 12 large eggsbeaten
To serve
- 8 large or 16 small tortilla wraps
- 3 large avocadosstoned, peeled and chopped
- ½ small bunch of corianderroughly chopped
- 50g smoked or mature cheddargrated
- limewedges and chilli sauce (optional)
Nutrition: Per serving
- kcal577
- fat31g
- saturates10g
- carbs57g
- sugars12g
- fibre8g
- protein31g
- salt2.8g
Method
step 1
To make the beans, heat the oil in a pan and fry the onion for 5 mins until soft. Add both types of beans, the passata, chipotle paste, vinegar and sugar and simmer for 15 mins until thick and saucy. Season. Add more chipotle paste, sugar or vinegar to taste – it should be a balance of sweet, spicy and tangy. To make the salsa, combine all of the ingredients and season.
step 2
Heat the oil in a large frying pan and fry the peppers and mushrooms for 10 mins until soft. Squeeze small chunks of sausagemeat from the sausage skins into the pan and fry for 10 mins more until golden and cooked through.
step 3
Warm the tortillas, then keep warm in a clean tea towel. Put the avocados, coriander, cheese and lime wedges (if using) in bowls.
step 4
Just before serving, make the scrambled eggs. Heat the butter in a pan and add the cumin seeds. Sizzle for 1 min, then add the eggs, stirring slowly, until scrambled. Season and tip into a warmed bowl. Serve everything in the middle of the table with chilli sauce, if using, and let everyone dig in.
