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 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

Supplies

Nutritional Information

  • Not available.

Directions

  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.

Freezing Directions

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.

Serving Day Directions

  1. Reheat in microwave for 1-2 minutes.

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