Veggie Loaded Breakfast Pockets
Veggie loaded breakfast pockets are prepped once, and reheated for a super easy on the go meal prep breakfast!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12 pockets
- 6 10" flour tortillas
- 12 eggs
- 2 tbsp butter
- 1 yellow pepper, diced
- 3/4 cup crumbled feta
- 1 cup diced onion
- 2 handfuls spinach
- salt & pepper, to taste
In a large skillet, melt the butter.
In a large bowl whisk together the eggs.
Add the veggies and cheese to the bowl. Stir to combine.
Pour egg mixture into skillet and scramble the egg mixture. Once cooked, set aside to cool.
Cut the tortillas in half.
One by one, assemble the egg pockets.
Start with one of the tortilla halves and fold the bottom corner up (see photo in post) to create thirds.
Pull the top corner down to create a tri angle. Add a bit of the flour "glue" where to 2 sides of the tortilla meet.
In the opening, add 2-3 tablespoons of egg mixture.
Put flour "glue" along the top seam and press it closed.
To freeze, lay on a parchment lined cookie sheet and let set in the freezer for 2 hours.
Once frozen they can be kept for up to 6 months.
To cook in the airfyer
Wrap the pocket in foil and set to 370F. If cooking fresh, cook for 5-7 minutes. If frozen, cook for 10-15 minutes, until warm throughout. If you don't use foil, the tortilla will be extremely crispy, like a cracker.
Calories: 215kcal | Carbohydrates: 18g | Protein: 11g | Fat: 11g | Fiber: 1g | Sugar: 1g