Chipotle Pork & Bacon Mini Breakfast Burritos

a) While the sausage meat and bacon lardons cook, grate the cheese.

b) In a medium bowl, whisk the eggs (see pantry for amount) until combined and season with pepper.

a) Return the (now empty) frying pan to medium-high heat and add another drizzle of oil. 

b) Once hot, pour in the whisked eggs and cook for 30 secs without stirring, then gently stir, making sure the eggs don't stick to the bottom of the pan, 2-3 mins.

c) Once cooked, remove from the heat. IMPORTANT: Ensure egg whites are fully cooked.

a) To build your mini breakfast burriots, lay the tortillas flat on a board, then divide the smashed avocado between them. Spead the avo in a line down the centre of each, leaving a 2cm gap at the top and bottom of the line.

b) Top the avo with the scrambled egg and the chipotle pork sausage and bacon, then sprinkle over the cheese. TIP: Ensure your fillings are all in a line down the centre of the tortillas.

a) Turn the tortilla so the fillings are horizontal to you, then fold the sides of the tortilla inwards over the filling.

b) Fold bottom end up and tuck snugly over the fillings, then roll tightly from the bottom, tucking the sides in as you go.

c) Once rolled, place the burritos seam-side down.