Freezer Meal Recipes / Breakfast / Mexican Breakfast Pockets

Mexican Breakfast Pockets

Pam's breakfast uncrustables get a spicy update for an easy, on the go breakfast that is far from boring.
6 Servings Meet The Cook OAMM Staff Member Spotlight - Kim Print
Mexican Breakfast Pockets

Ingredients

  • 6 teaspoons chop Cilantro, Fresh
  • 6 individual Egg
  • ⅓ cups Cheddar Cheese, Shredded
  • ⅛ teaspoons salt, #1
  • ⅛ teaspoons pepper, #1
  • 1 tablespoon Butter
  • ½ cups peel, pit, and mash Avocado
  • 1 teaspoon juice Lemon
  • ⅛ teaspoons salt, #2
  • ⅛ teaspoons black pepper, #2
  • 6 tablespoons Salsa
  • 12 individual slice Sandwich Bread, Whole Wheat

Freezer Containers

  • 1 Gallon Freezer Bag

Supplies

  • 1.Plastic Wrap
  • Sandwich Presses
  • Labels

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a mixing bowl, whisk together cilantro, eggs, cheddar cheese, and salt #1 and pepper #1.
  2. Heat a large skillet over medium heat and melt butter. Add egg mixture and scramble until set.
  3. In a small bowl, mix mashed avocado, lemon juice, salt #2 and pepper #2.
  4. Divide egg mixture evenly (about one egg per sandwich) and scoop into the center of a piece of bread.
  5. 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.
  6. Toast sandwiches in a toaster oven or under the broiler.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a mixing bowl, whisk together cilantro, eggs, cheddar cheese, and salt #1 and pepper #2.
  2. Heat a large skillet over medium heat and melt butter. Add egg mixture and scramble until set.
  3. In a small bowl, mix mashed avocado, lemon juice, and salt and pepper.
  4. Divide egg mixture evenly (about one egg per sandwich) and scoop into the center of a piece of bread.
  5. 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.
  6. Wrap each breakfast pocket in plastic wrap, then divide among freezer bags, label, and lay flat to freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Reheat in microwave for 1-2 minutes.

4 Comments

Join the discussion
    1. 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.

    1. 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.

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