In answer to your question – no. There’s literally nothing I won’t use a tortilla wrap for 🤣. Today’s victim: the mighty breakfast pocket. Follow me…
Breakfast Pocket Ingredients
The beauty of this recipe is that you can really throw anything you fancy inside. Keeping with the breakfast theme, however, here’s what I typically go for:
Sausage – I usually just squeeze the meat from sausages. But if you’ve got ground sausage that’ll work great! In the US I believe you’re looking for ‘breakfast sausage’. Eggs – Scrambled eggs work best here. Cooked in butter, obviously. Cheese – Go for something like a mature/sharp cheddar, just to pack in the flavour. If you want to go full McDonald’s-style breaky then you could use plastic cheese. I won’t judge!
What kind of wraps to use?
I highly recommend using flour tortillas over corn, just because they’re more pliable and less likely to crack when folded.
Sausage and Egg
Both the sausage and egg will need to be cooked before adding to the pockets. Just brown off the sausage in a pan, breaking up with a wooden spoon as you go. When it comes to the eggs, you’ll want them ever-so-slightly undercooked, just because they’ll continue cooking as you fry the pockets. I always recommend cooking low ‘n’ slow to get velvety, creamy scrambled eggs. Process shots: add sausage to a pan with oil (photo 1), fry then remove (photo 2), add beaten eggs to melted butter (photo 3), fry until mostly cooked (photo 4).
Tortilla Pockets
When it comes to making the pockets, I recommend testing the fold with no filling, just so you can get the hang of things. The step by step photos below, alongside the video in the recipe card below, should give you enough guidance. But they might take a couple of folds to get it locked down. Process shots: lay tortilla wrap flat (photo 1), halve (photo 2), add cheese (photo 3), add scrambled eggs (photo 4), add sausage (photo 5), fold bottom to cover filling (photo 6), fold to the right (photo 7), tuck in the top (photo 8).
Cooking Breakfast Pockets
To cook the pockets, you’ll just need to toast them in a pan, as you would a Crunchwrap. No need for oil, a dry pan will do the trick! Process shots: add pocket to dry pan (photo 1), toast both sides until golden and crisp (photo 2).
Can I make these ahead of time?
Yes, just allow to completely cool then tightly store in the fridge. Reheat in the pan over low to ensure the filling gets hot again. Or, allow it to get to room temp then toast until how and crispy again.
Can these be frozen?
Yep, just thaw in the fridge then follow on from there.
What other filling could I add?
Any sort of breakfast-style additions like avocado, bacon and mushrooms will work great! You can even steer off from the breakfast theme, but that’s a topic for another day 😜
Serving Breakfast Pockets
These are perfect for feeding a crowd! They’re great as they are, or if you’re a ketchup fiend like me then go for your life 🤣 Although your favourite sauce will certainly do the trick. After another pocket recipe? Check out my Puff Pastry Pizza Pockets! Alrighty, let’s tuck into the full recipe for these breakfast tortilla pockets shall we?!
How to make Breakfast Pockets (Full Recipe & Video)
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