Breakfast Tortilla Pockets

overhead shot of 6 breakfast pockets on slate with two hands grabbing one each

Print Recipe

5 from 2 votes

These breakfast pockets are super fun to make; better still, they taste DELICIOUS!

Prep Time15

Cook Time30

Total Time45

Course: Breakfast, Brunch

Cuisine: American, British

Servings: pockets

Author: Chris Collins

Cost: £1 / $1

Equipment

Large Non-Stick Pan & Wooden Spoon (to cook sausage, eggs and pockets)
Small Bowl & Whisk (for eggs)
Sharp Knife & Chopping Board
Spatula/Turner

Ingredients

4x 10" Flour Tortillas, sliced in half
14oz / 400g Sausage Meat (see notes)
6 Eggs
4 square slices of Cheddar, halved diagonally to make 2 even-sized triangles
2 tbsp Butter
Salt & Pepper, as needed
drizzle of Olive Oil, for frying sausage

Instructions

Add sausage to drizzle of olive oil in a large non-stick pan over medium heat. Fry until browned and cooked right through, breaking up with your wooden spoon as you go. Remove and change heat to low.
Crack eggs into a bowl with a pinch of salt and whisk until smooth. Melt butter into the pan, then pour in the eggs. Cook low 'n' slow until the eggs have formed into large soft curds, but are still very slightly runny. Use a spatula to gently scrape the base of the pan throughout to prevent the eggs catching.
Lay half a wrap on a clean surface, and place a triangle of cheese towards the top centre of the wrap (make sure both sides of the cheese and wrap are lined up). If you fold the bottom of the wrap over the cheese slice, both points should touch.
Top the cheese slice with scrambled egg, then finish with crumbled sausage. Fold the bottom of the wrap over to cover the sausage, then fold the whole thing to the right (see video below for reference). You should be left with a section of wrap at the top; take this and tuck it in to seal the pocket shut. Repeat with remaining pockets.
In batches, toast both sides of the pockets in a dry pan over medium heat until golden and crispy. Serve up and enjoy!

Video

Notes

a) Sausage - I typically just squeeze the meat out of regular sausages (usually 6 sausages). Go for a plain flavoured sausage either way. In the US I believe you're looking for 'breakfast sausage'.

b) Tortilla Wraps - Make sure they're flour, as flour tortillas are generally more pliable than corn. If your tortillas look a touch dry, just pop them in the microwave to loosen them up before stacking and folding them.

c) Subs/Additions - Go wild and add your fave breakfast fillings! Avocado, bacon and mushrooms all work nicely.

d) Storage (fridge) - Allow to completely cool then tightly store in the fridge for a few days. If stored in the fridge, toast over low heat in a pan to ensure the filling heats through properly again.

e) Storage (freezer) - Allow to completely cool and separate in the freezer (you can transfer to freezer bags once frozen so they don't stick). You can thaw in the fridge and reheat as above, or, to reheat from frozen:

Air fry at 180C for 15 minutes or until piping hot through the centre.
Bake at 180C/350F for 18-20 minutes or until piping hot right through the centre.
Microwave for 1 1/2 - 2 minutes until piping hot through the centre, then toast in a pan/in the air fryer at 200C/400F until crisp on both sides.

Air frying or baking will offer the best texture, whereas microwaving is a lot quicker.

f) Calories - per pocket assuming 1 tsp oil for frying sausage.

Nutrition