Baked Sweet Potato Wraps with Egg and Avocado

Super healthy and quick to make, these breakfast pots are gluten free and can be made in advance.

  • 2 BFree Sweet Potato Wraps
  • 2 eggs
  • 1 avocado
  • Handful of basil leaves
  • 1/2 tsp of chilli flakes
  • Capsicum
1

Preheat oven to 350 degrees F

2

Place the BFree Sweet Potato Wraps in a deep muffin tin and cut off excess

3

Crack an egg in to BFree wrap within the muffin tin and place in oven for 10 minutes. After 10 minutes, turn off oven and leave in the oven for a further 5 minutes with the door closed until eggs are set.

4

Top with chopped up avocado, basil leaves, a sprinkle of chilli flakes and pepper and serve warm.

What our customers say

Excellent

Based on 28 Reviews

Rosie

So exciting to find a gf carrot cake with no nuts! Perfectly spiced, moist and you the cream perfectly complements the sponge. Gluten eaters couldn’t tell that this was gluten free!

Jillian

As a lover of all things pita bread and pita chips I was blown away by the taste and texture of Bfree pitas! I’m a huge lover of Mediterranean food in general and these have never failed to create a tasty 10/10 Mediterranean meal. I usually split em and fill em up with my favourite veggies, hummus and chicken then drizzle with tzatziki sauce and it reminds me the Greek restaurant I used to love so much as a kid! Definitely a must try for all my pita lovers out there.

Joanne

Lovely crumbly pastry and a surprisingly zingy filling. A deep filled tart with a generous amount of filling. Quite sweet so perfect with an afternoon cup of tea!

Jill

I have a huge amount of love for the high protein wraps! They’re my favourite thing to fill with anything from fruit and yogurt to chicken and veggies and always make for a delicious meal that never disappoints!

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