Swap Ready

Mexican Breakfast Pockets

 

I have always enjoyed eggs, but I have recently learned that adding some spice to my eggs (like in this enchilada recipe) is a nice way to change them up to keep from getting bored. I also learned that avocado and eggs are a terrific pair. So I decided to stuff all of that flavor into Pam’s Uncrustables for an easy, on the go breakfast that is far from boring.

Note: Normally we’d have you make your own bread for a whole food recipe, but  when it comes to the sandwich seal, this is one of those cases where store bought bread wins out. Just look for something with quality ingredients.

Mexican Breakfast Pockets

Author/Source:

Kim @ onceamonthmeals.com, adapted from $5 Dollar Dinners and Pam’s Uncrustables

Ingredients:

  • 6 teaspoons chopped cilantro
  • 6 medium eggs
  • 0.33 cups shredded cheddar cheese
  • salt and pepper, to taste
  • 1 Tablespoon butter
  • 12 slices high quality, whole wheat sandwich bread
  • 6 Tablespoons salsa
  • 1 medium avocado, mashed
  • 1 teaspoon lemon juice
  • salt and pepper to taste
  • sandwich seal

Directions:

In a mixing bowl, whisk together cilantro, eggs, cheddar cheese, and salt and pepper to taste. Heat a large skillet over medium heat and melt butter. Add egg mixture and scramble until set. In a small bowl, mix mashed avocado, lemon juice, and salt and pepper. Divide egg mixture evenly (about one egg per sandwich) and scoop into the center of a piece of bread. Top with one Tablespoon salsa and one heaping Tablespoon avocado mixture. Top with a second piece of bread and use sandwich press to seal. (Note: Save the crusts for bread crumbs or another use.) Repeat with remaining ingredients. (Proceed to freezer directions if not cooking to serve.)

Toast sandwiches in a toaster oven or under the broiler. You could alternately grill in a greased pan to reheat and toast (liked a grilled cheese sandwich.) Serve immediately.

Freezing Directions:

Prepare sandwiches as directed above, but do not toast. Cool and wrap each breakfast pocket in plastic wrap, then place in freezer bags, label, and lay flat to freeze. TO SERVE: Thaw and reheat in microwave or toaster oven until heated through (you will get nice toasty bread in the toaster oven too.) You could alternately grill in a greased pan to reheat and toast (like a grilled cheese sandwich.)

Servings: 6 pockets

 

**conversion chart image provided by Erik Spiekermann

4 Responses to “Mexican Breakfast Pockets”

  1. Debi says:

    What is a sandwich press? If I don’t have one what can I use instead?

    • kim says:

      It is a kitchen gadget that seals the bread together to form a pocket sandwich (like uncrustables). You could just make these into a traditional sandwich if you don’t have the sandwich press to make the pockets.

  2. Misty O'Rourke says:

    Is the avocado brown when you thaw it out?

    • kim says:

      The avocado should stay green because of the lemon juice and because it is inside the sandwich and not directly exposed to air. Your avocados should be soft, but not over-ripe on freezing day.

Leave a Reply

After hitting submit your comment will await moderation.