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+ servings

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
Calories 215kcal


  • 6 10" flour tortillas
  • 12 eggs
  • 2 tbsp butter
  • 1 yellow pepper, diced
  • ¾ cup crumbled feta
  • 1 cup diced onion
  • 2 handfuls spinach
  • salt & pepper, to taste

Flour "Glue"

  • 1 tbsp flour
  • 3 tbsp water


  • 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 microwave

  • Put the pocket on a paper towel and cook on high power for 30-40 seconds on each side. If cooking from frozen change time to 1 minute each site. Time may vary a bit, depending on microwave. 

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. 

To cook in the oven

  • Place pockets on a baking sheet. Heat oven to 350F and bake for 10 minutes. If frozen bake for 20 minutes until warm throughout. 


Calories: 215kcal | Carbohydrates: 18g | Protein: 11g | Fat: 11g | Fiber: 1g | Sugar: 1g