Super Easy Breakfast Pockets
These simple breakfast wraps are easy to prep in batches and can stay in the fridge for days (or freezer for weeks)! Fry them up for a quick breakfast, lunch, or a high-protein snack.
Not exactly these wraps, but close! Photo by Brian Wangenheim on Unsplash.
INGREDIENTS
Pack of 10 tortilla wraps — See if your grocery store stocks locally made “authentic street style” wraps — they are so delicious!
Pack of 10 cheese slices — Old cheddar or smoked gouda are my personal favs.
Pack of 10 hash brown patties — Highly recommend Cavendish brand! Alternatively, you can use large potato slices that have been seasoned and air fried until golden.
Chicken Better than Bouillon (50% Less Sodium) — Optional but adds flavour!
10-12 large eggs — Depending on how much egg you want in your wraps. I use 10 plus cottage cheese, or 12 without cottage cheese.
2 scoops cottage cheese — Optional, but improves texture of eggs and adds protein.
1-4 TBS of minced fresh or dried onion — Optional but makes the eggs much tastier! Add your desired amount.
Apx 1/4 TSP salt — from my salt mill, 2 cracks per egg is the perfect amount. Experiment with yours!
INSTRUCTIONS
Air fry, pan fry, or broil 10 hash brown patties until they are golden brown. Set aside on some paper towel to absorb excess oil, and let cool.
Whisk together the eggs, cottage cheese, onions, and salt.
Ideally, pour the egg mixture onto a greased 1/4 sheet baking pan, then air fry or bake at 400 F until cooked through (anywhere from 12-25mins depending on your appliance). Alternatively, you can scramble them in a large pan.
Lay out your 10 tortillas. Spread a SMALL amount (apx 1/8 TSP) of chicken bouillon around the middle of the tortilla. This adds a little extra umami and flavour in place of bacon! Then add a cheese slice to the middle of each wrap.
Once the eggs are cooked (and cut into 10 equal portions if they were baked), add a hash patty on top of the cheese slice, then add an egg portion on top of the patty.
To assemble: fold the left and right sides of the wrap up and over the middle, then fold the top and bottom ends up up the seam. The contents should be fully enclosed.
Store the assembled wraps seam side down in the fridge or freezer, depending on how quickly you plan to eat them!
When you’re ready to enjoy a wrap, pan fry or air fry it until golden brown. Best served with a side of siracha mayo!
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These simple breakfast wraps are easy to prep in batches and can stay in the fridge for days (or freezer for weeks)! Fry them up for a quick breakfast, lunch, or a high-protein snack.