Mexican Breakfast Pockets

29 mins

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.

29 mins

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.

2 mins

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. Thaw: In fridge
2. Reheat in microwave for 1-2 minutes.