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Breakfast Omelet Pockets » Simple and Healthy Recipe! ✅

These breakfast pockets are so much fun to make; better yet, they taste DELICIOUS!

In answer to your question – no. There is literally nothing I won’t use a tortilla wrap for 🤣. Today’s victim: the mighty breakfast pocket. follow me…

Pocket Ingredients for Breakfast

The great thing about this recipe is that you can really add whatever you want. However, keeping with the breakfast theme, here’s what I usually go for:

  • Sausage – I used to just squeeze the meat out of the sausages. But if you have ground sausage it will work great! In the US, I think you’re looking for “breakfast sausage”.
  • Egg – Scrambled eggs work best here. Cooked in butter, of course.
  • Cheese – Choose something like mature/sharp cheddar, just for extra flavor. If you want to go McDonald’s style, you can use plastic cheese. I do not judge!

What kind of packages to use?

I highly recommend using flour tortillas over corn, just because they are more flexible and less likely to break when folded.

sausage and egg

Both the sausage and egg will need to be cooked before adding to the pockets. Brown the sausage in a skillet, breaking it up with a wooden spoon as you go. When it comes to eggs, you’ll want them always a bit rawjust because they will continue to cook while you fry the pockets. I always recommend low and slow cooking. for velvety and creamy scrambled eggs.

Process shots: add the chorizo ​​in a pan with oil (photo 1), fry, then remove (photo 2), add the beaten eggs to the melted butter (photo 3), fry until almost cooked (photo 4 ).

tortilla pockets

When it comes to bagging, I recommend trying the pleat without padding., just so you can take control of things. The step-by-step photos below, along with the video in the recipe card below, should give you plenty of guidance. But it may take a couple of folds to lock it.

Process Shots: Roll Tortilla Flat (Photo 1), Split Down the Middle (Photo 2), Add Cheese (Photo 3), Add Scrambled Eggs (Photo 4), Add Sausage (Photo 5), Fold Bottom to cover the filling (photo 6), fold to the right (photo 7), thread from above (photo 8).

Cooking your breakfast pockets

To cook the pockets, you just have to toast them in a pan, just like a Crunchwrap. No need for oil, a dry skillet will do the trick!

Process Shots: Add pocket to dry pan (photo 1), toast both sides until golden brown and crisp (photo 2).

Breakfast Pocket FAQ

Can I prepare them in advance?

Yes, just let it cool completely and then store it nicely in the fridge. Reheat in the skillet over low heat to ensure the filling heats up again. Or let it come to room temperature, then roast until crisp again.

can they be frozen?

Yes, just thaw in the fridge and then go from there.

What other filling could you add?

Any kind of breakfast additions like avocado, bacon, and mushrooms will work great! You can also steer clear of breakfast, but that’s for another day 😜

Serve Breakfast Pockets

These are perfect for feeding a crowd! They’re great just the way they are, or if you’re a ketchup fan like me, then go for your life 🤣 Even if your favorite sauce will definitely do the trick.

After another pocket recipe? Check out my puff pastry pizza pockets!

Well, let’s get into the full recipe for these breakfast omelettes, shall we?

How to make breakfast bags (full recipe and video)

  • Large nonstick skillet and wooden spoon (for cooking sausages, eggs, and pockets)

  • Small bowl and whisk (for eggs)

  • sharp knife and cutting board

  • spatula / rotary

  • Add the sausage to a drizzle of olive oil in a large nonstick skillet over medium heat. Fry until golden brown and well done, breaking up with the wooden spoon as you go. Remove and bring to a simmer.

  • Break the eggs into a bowl with a pinch of salt and beat until smooth. Melt the butter in the pan, then pour in the eggs. Simmer until the eggs have formed into a large, soft curd, but are still slightly runny. Use a spatula to gently scrape the bottom of the pan to prevent the eggs from sticking.

  • Spread half the foil out on a clean surface and place a triangle of cheese towards the top center of the foil (make sure both sides of the cheese and the foil are aligned). If you fold the bottom of the wrapper over the wedge of cheese, both points should touch.

  • Garnish the cheese wedge with the scrambled egg, then finish with the crumbled sausage. Fold the bottom of the wrapper over to cover the sausage, then fold all the way to the right (see video below for reference). You should be left with a section of wrapper at the top; take this and place it to seal the pocket. Repeat with the remaining pockets.

  • In batches, toast both sides of the pockets in a dry skillet over medium heat until golden brown and crisp. Serve and enjoy your food!

a sausage – I usually only squeezed meat from regular sausages (usually 6 sausages). Go for a simple flavored sausage either way. In the US, I think you’re looking for “breakfast sausage”.
b) Tortilla rolls – Try to make them flour, since flour tortillas are generally more flexible than corn tortillas. If your tortillas seem a bit dry, pop them in the microwave to loosen them up before stacking and folding.
c) Subscriptions / Registrations – Go crazy and add your favorite breakfast toppings! Avocado, bacon, and mushrooms work well.
d) Benefit / Storage – Let cool completely, then store well in the refrigerator for a few days or in the freezer for 1 month or more. Bring pockets to room temperature and toast as directed or toast over low heat to ensure filling heats through properly. In case of freezing, thaw first in the refrigerator.
e) Calories – for your pocket take 1 teaspoon of oil to fry the sausage.

For more similar recipes, check out these beauties:

Fun recipes for breakfast.

If you liked this pocket breakfast recipe be sure to pin it for later! Have you already done it or do you have any questions? Give me a whistle in the comments and grab your free cookbook on the go!

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