Big BOSH! Breakfast Burrito
This is the one we make when we want breakfast to feel like a proper event. The Big BOSH! Breakfast Burrito has everything you want on a weekend morning, golden hash browns, juicy plant-based sausages, garlicky mushrooms, all wrapped up in a warm tortilla. It's hearty, it's filling, and it genuinely tastes like a full fry-up that someone's tidied into one glorious handheld package. We've made this for hungover friends, post-gym mornings, and lazy Sundays when you just want something that really hits the spot. Trust us, once you've had breakfast this way, you'll struggle to go back.
Before You Start
- Preheat oven to 200°C
- Large baking tray
- Saucepan
- Frying pan (2x needed)
Ingredients
- 4 hash browns
- 4 plant-based sausages
- 4 tbsp olive oil
- 100g mushrooms
- 1 tsp garlic purée
- 4 rashers of plant-based bacon
- 200g scrambled tofu - we used a pre-made pack
- Salt and pepper
- Sauce of your choice - we recommend ketchup, brown sauce or chilli sauce
- 2 large flour tortillas
- 1 150g tin of baked beans
Method
Time to roast
- Spread the hash browns and sausages out on the baking tray, place the tray in the oven and bake for 20 minutes until the hash browns are golden and the sausages a cooked through
Prepare the mushrooms
- Cut the mushrooms into ½cm slices
- Warm 2 tbsp of the olive oil in the saucepan over a medium heat, add the mushrooms, garlic puree and a good pinch of salt and pepper and fry for 8 minutes, stirring regularly to prevent catching
Prepare the tofu and plant based bacon
- Warm 1 tbsp of the remaining olive oil in the frying pan over medium heat
- Add the bacon to the same pan and fry until brown
- Add the remaining tbsp of olive oil to a new pan, add the tofu and a little salt and pepper and stir for 3-4 minutes until cooked through
- Keep flipping the bacon to make sure it’s cooked evenly
Build the burritos
- (The following directions are to make one burrito, if you want to make two, do the following twice)
- Cut the sausages in half lengthwise
- Lay a tortilla out on a clean surface and place 2 of the hash browns just below the middle
- Top with 2 rashers of bacon, 2 sausages, half the tofu and half the mushrooms
- Squeeze the sauce of your choice over the filling
- Fold the 4 exposed edges of the tortilla inward
- Pull the two outward edges of the tortilla over the filling
- Pull the bottom edge of the tortilla into the middle of the filling
- Tightly roll the contents in the tortilla to form a neat burrito
Finish and serve
- Warm the baked beans over a medium heat until simmering and steaming
- Place the burrito on the frying pan and warm over high heat until golden on all sides and a little crispy
- Transfer the beans to a bowl
- Place the burrito on a chopping board, cut in half and tuck in, using the baked beans as a dipping sauce
Tips & Variations
- Get the oven going first: The hash browns and sausages need 20 minutes in there, so switch the oven on before you do anything else. It's an easy one to forget and it'll hold everything else up.
- Don't crowd the mushrooms: If you pile them all in at once they'll steam instead of fry and go a bit soggy. Give them space in the pan and let them get some colour. That's where the flavour is.
- Warm your tortillas: Thirty seconds in a dry pan or straight over a gas flame for a few seconds makes them way more flexible and way more delicious. A cold stiff tortilla is a sad tortilla.
Why This Works
The trick here is getting everything cooked at the right time so it all comes together hot and fresh. Roasting the hash browns and sausages together in the oven while you sort the mushrooms on the hob means you're not standing around waiting. And that garlicky mushroom base is doing a lot of heavy lifting flavour-wise, so don't rush it. Eight minutes in the pan makes all the difference.