Egg and Cheese Breakfast Pockets

These breakfast pockets are the perfect grab-and-go breakfast or lunch. They're made with whole-wheat tortillas, eggs, cheese, salt, and pepper. Simply whisk together the eggs, cheese, salt, and pepper, then spread the mixture over a tortilla. Top with another tortilla and press down to seal. Bake for 10-12 minutes, or until golden brown and the cheese is melted and bubbly. Cut into wedges and serve.

The breakfast pocket is a culinary invention of convenience, born out of the need for a portable and satisfying breakfast. Its origins can be traced back to the breakfast burrito, a staple of the American Southwest. However, the breakfast pocket distinguishes itself from its burrito cousin by its use of tortillas as the primary wrapping, rather than a flour tortilla. This choice imparts a unique texture and flavor to the breakfast pocket, making it a worthy addition to the breakfast pantheon.

Prep time: 5 | Cook time: 10 | Serves: 2

Ingredients

• 2 eggs
• 1/2 cup (40g) shredded cheddar cheese
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 whole-wheat tortillas

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a small bowl, whisk together eggs, cheese, salt, and pepper.
3. Place a tortilla on a baking sheet and spread evenly with the egg-cheese mixture.
4. Top with another tortilla and press down to seal.
5. Bake for 10-12 minutes, or until golden brown and the cheese is melted and bubbly.
6. Cut into wedges and serve.

Why It Works

• The whole-wheat tortillas provide a hearty and filling base for the breakfast pocket.
• The eggs and cheese provide a protein-packed and flavorful filling.
• The salt and pepper add a touch of savory flavor to the breakfast pocket.
• Baking the breakfast pockets until golden brown and the cheese is melted and bubbly ensures that they are cooked through and delicious.