These insanely convenient breakfast pockets are stuffed with ham, gooey melted cheese, and a perfectly baked egg. But the best part is, they require absolutely zero clean-up.
Forget one-pan breakfasts — this is a no-pan breakfast. Don’t you hate coming home from work to your dirty breakfast dishes in the sink? These tasty little wraps solve that problem, because they use no dishes whatsoever. (No dishes = no dish washing.)
You can spare 2 minutes to make weekday breakfast, right? That’s all it takes to wrap up this recipe’s 4 ingredients in a foil pouch and pop it in the oven. Then get dressed, brush your teeth, blow-dry your hair — whatever.
In 25 minutes when you’re ready to run out the door, your grab-n-go ham and cheese pocket is coming out of the oven, piping hot. They’re an inexpensive, homemade version of your go-to frozen breakfast pockets.
We love the simplicity of ham, egg and cheese, but feel free to dress up your wraps with:
- cooked bacon or salami
- hot sauce or cajun seasonin
- greens or avocado
- sun dried tomatoes
… or anything else you’d put on a breakfast sandwich. Your mornings are about to get a whole lot less hectic and a whole lot more yummy.
Ham and Cheese Breakfast Pockets
Prep Time: 2 Minutes
Total Time: 27 Minutes
- 1 large tortilla
- 2 slices low-moisture ham
- ⅓ cup shredded cheddar cheese
- 1 egg
- salt & pepper, to taste
- Aluminum foil
- non-stick cooking spray
- Preheat the oven to 350°F / 175°C. Place a sheet of foil on a baking sheet and spray one side of it with non-stick cooking spray.
- Place the tortilla on the greased foil.
- Place the ham slices, slightly overlapping one another, into the center of the tortilla.
- Place half of the cheese on top of the ham and create a small well in the center.
- Crack the egg into the cheese well. Season it with salt and pepper, and top the egg with the remaining cheese.
- Fold the sides of the tortilla in toward the center to create a pocket. Wrap the folded tortilla pocket loosely with foil. Center the foil pouch on the baking sheet and bake for 25 minutes, or until the egg feels firm to the touch. Remove the foil pouch from the oven, unwrap it, and allow it to cool slightly before eating.
Recipe adapted from Recipe Tin Eats.