Dilly Brunch Pockets

chefs-mate chefs-mate 0 Comments
Servings: 6 Difficulty: Advanced
Jump To Recipe Print Recipe
Flaky corn tortilla pockets filled with creamy dill eggs and savory bacon
Dilly Brunch Pockets recipe image
Dilly Brunch Pockets recipe image
Print Recipe

Dilly Brunch Pockets

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 656.2

Description

These Dilly Brunch Pockets are a delightful twist on traditional breakfast tacos, offering a handheld convenience perfect for weekend mornings. Corn tortillas are gently warmed and folded into neat pockets, creating a sturdy vessel for a soft, creamy egg mixture infused with fresh dill and sweet green onions. The addition of Canadian bacon adds a salty, savory depth that balances the herbal notes beautifully. Topped with melted cheddar cheese, these pockets are baked until golden and warm. They are ideal for casual brunches, potlucks, or a quick family breakfast that feels special without requiring hours in the kitchen.

Ingredients

Directions

  1. Preheat oven to 350ðF (175ðC) and lightly grease a 12x8-inch baking dish with margarine or nonstick spray.
  2. In a bowl, whisk together 6 eggs with salt and pepper to taste.
  3. Chop 1/4 cup plus 2 tablespoons of green onions and dice the seeded tomato.
  4. In a 10-inch nonstick skillet, melt 1 tablespoon margarine over medium heat.
  5. Sauté the diced tomato, 1/4 cup green onions, and 1 teaspoon chopped fresh dill (or 1/4 teaspoon dried) for 2 minutes until softened.
  6. Pour in the beaten eggs and cook over medium-low heat, stirring occasionally, until just set but still soft and creamy. Remove from heat.
  7. Warm each corn tortilla in a dry nonstick skillet for about 30 seconds per side to make them pliable; do not overcook.
  8. Fold each warm tortilla into quarters to create a pocket shape and cover with a damp cloth to keep them soft.
  9. Take one slice of Canadian bacon (folded in half if thick) and place it into one pocket of the folded tortilla.
  10. Spoon about 2 tablespoons of the egg mixture into the second pocket of the same tortilla.
  11. Arrange the filled pockets overlapping in the prepared baking dish.
  12. Repeat filling and arranging for all 12 tortillas.
  13. Sprinkle the pockets with 1 cup shredded cheddar cheese and the remaining 2 tablespoons of chopped green onions.
  14. Bake for 15 to 20 minutes, or until the cheese is melted and the pockets are heated through.
  15. Serve warm directly from the dish.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 656.2kcal
% Daily Value *
Total Fat 21.9g34%
Saturated Fat 4.8g24%
Cholesterol 0.0mg0%
Sodium 999.6mg42%
Total Carbohydrate 87.2g30%
Dietary Fiber 6.2g25%
Sugars 1.5g
Protein 15.7g32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: breakfast, brunch, corn tortillas, dill, eggs, handheld, mexican-inspired, scrambled eggs, bacon, cheese, green onion, quick meal, folded tortillas, morning recipe, party food, easy cooking, comfort food, make-ahead, family friendly, savory
Recipe Card powered by WP Delicious