Directions

1. Air fry or bake the hashbites as per the packet instructions . Once cooked toss with the Taco Tuesday.

2. Squeeze the sausages out of their casing and fry in a pan with a drizzle of oil, breaking up with a spoon into a crumble. Once cooked set aside.

3. Finely dice onion and add to another pan with a drizzle of oil, sauté over a medium heat for a couple of minutes to soften.

4. Add Mexican paste to the onions and cook off for another minute.

5. Add drained and rinsed beans to the onions along with the water, simmer for a couple of minutes.

6. Once the beans have softened a bit, smash with the back of a spoon or a potato masher until you have a chunky refried bean texture, season with Man Grind.

7. To make the chipotle sauce combine sour cream, lime juice and Ding Dong Sauce.

8. For the scramble whisk the eggs together in a large bowl with a splash of cream and season with Man Grind.

9. Add butter to a large pan and scramble the eggs over a medium heat.

10. Slice the avocados and roughy chop coriander.

11. If you are prepping these in advance leave out the avocado and serve on the side when you reheat.

12. Once everything is cooked it’s time to assemble.

13. Lay the wraps out on a bench and spread with the chipotle sour cream, then in the bottom third of the wrap place a couple of spoonfuls of beans and then top with hash bites, sausage, sliced avocado, coriander, scrambled eggs and finish with some cheese.

14. To roll the burrito fold the sides in then from the bottom begin to roll it up, tucking everything in as you roll.

15. Finally heat a sandwich press to temperature and pop the burritos in and toast for 2-3 minutes or until golden and warm.

16. As this makes a big batch you can prep these for breakfasts, wrap them in foil and keep them in the fridge then toast in the sandwich press or warm in the air fryer when you want to eat them.