Tortilla Baskets 

✨Life Hack 101✨ Have you been coveting everyone’s fancy Tortilla Baskets on your newsfeed but don’t have a Tortilla pan? Life is hard 😥 Well weep no more! You can make your very own crispy crunchy tasty Tortilla Basket using a basic muffin tin Yay!   Spray your wrap with sprayoil & place on an upturned muffin tin & bake in a preheated oven at 190c for approximately 6 minutes or until browning & crisp. Remove to cool for 5 to 10 minutes on a wire rack & Ta Da! Your very own fancy smancy Tortilla Basket to fill with Salad, Chilli or whatever takes your fancy! The world is your oyster now! Take that fancy Tortilla Tins! 


Breakfast Pizza


 Forgive me for the lateness of Today’s Breakfast post but I’m sure you’ll agree it’s worth the wait. Mealtimes aren’t guaranteed when you have Smallies in the House! Breakfast Pizza! Oh yeah… I went there! All your Breakfast Assortments in Pizza form, how good is that! Only 8pp or a mere 2pp on F&H! This serves 1 cos I ain’t sharing!  

1 WW Wrap

1 Reduced Fat Sausage 

2 Bacon Medallions

30g Light Mozarella 

2 Mushrooms 

3/4 Cherry Tomatoes 

1/2 Shallot

1 Egg


1 Tbsp Tomato Purée 

1/2 Tsp Dried Oregano 

Salt & Pepper 

Fresh Piccolo Basil  

I fried my wrap in the pan with sprayoil first so it wouldn’t be too soft, a minute each side. Mix the Passatta, Tomato Purée & Oregano together & Season with Salt and pepper. Spread over the wrap leaving a small border around the edge. Meanwhile fry your Bacon & Sausage in Sprayoil & cut into small bitesized pieces. Lay on the pizza with the chopped Mushrooms, Shallots & Cherry Tomatoes leaving a free space in the centre for the Egg. Tear over the Mozzarella & Basil Leaves & carefully break the Egg into the centre. Season with Salt and pepper & place in a preheated oven at 180c for approximately 15 to 20 minutes until it’s fully cooked & Enjoy!   

Bacon, Mushroom & Egg Breakfast Burrito with Pico de Gallo


Italian is my favourite type of food but Mexican comes a very very close second! This filling & tasty burrito with the protein from the eggs & lots of your 5 a day in the pico de gallo, will keep you going till lunch. Makes 1 at just 6pp for this massive plate of food or Totally Free on F&H plan.

For the Pico De Gallo:

1 Plum Tomato Diced

1/4 Red Onion Finely Diced

1/2 Red Chilli Finely Chopped

Juice of 1/2 a Lime

Handful Fresh Coriander


For the Burrito:

1 WW Tortilla Wrap

1 Egg & 2 Egg Whites

Dash of Skimmed Milk

1/4 White Onion Diced

3/4 Mushrooms Sliced

2 Bacon Medallions Chopped 

Salt & Black Pepper

Dried Parsley

Smoked Paprika


Make the Pico de Gallo by combining all the ingredients in a bowl & mix well. Make this first to give the flavours a few minutes to marry. In a pan sprayed with sprayoil lightly fry the Mushroom, Onions & Bacon pieces for a few minutes until browning & soft. Meanwhile makes your Scrambled Egg by whisking the Egg, Milk, Paprika & Parsley over a low heat until cooked but still soft, season with salt & black pepper. Avoid overcooking & drying out the Egg by taking it off the heat a few seconds before you think it’s done as the Egg will continue to cook for a few secs when removed from the heat. Warm your Tortilla in the Microwave for 30 secs or heat it on the pan if you prefer. Place the Tortilla on your plate & pile the Scrambled Egg onto the Wrap. Top with the Pico de Gallo & Serve any extra on the side with a wedge of Lime for Squeezing. You can add more heat with Tabasco or Hot Sauce if you like your Chilli Fiery! Enjoy!!!