Imagine salty bacon, silky scrambled egg, crispy hash browns and cheese all tucked into an Old El Paso pocket and finished with a drizzle of sauce. So good right?
By using the Old El Paso Pockets they are so easy to hold and the fillings all stay inside, which means less mess! I have gone simple on my fillings but some tomato salsa would be delicious as would some beans, yum!
- 1 pack old el paso pockets 8 pack
- 8 hash browns
- 8 rashers of bacon
- 8 eggs
- ½ cup milk or cream
- Salt and pepper
- 8 slices of cheese
- 25 grams butter
- Sauces – tomato BBQ, Mayo
- Parsley or spring onion for garnish
Cook hash browns in the oven as per packet instructions
Place the bacon on a lined baking tray and into the oven to cook, around 15 minutes.
Take a bowl and crack in your eggs, add the milk or cream, season with salt & pepper and whisk well.
In a non stick pan over a medium-low heat add your butter and melt.
Add your eggs to the pan and let them cook for around 60 seconds, then take a plastic spatula and move the eggs around gently in the pan so that they all cook. I like to take the eggs off the heat before they are fully cooked as they will continue to cook in the pan off the heat. The eggs will take around 2-3 minutes to cook on the heat. Far less time if you are cooking less eggs at once.
Heat your pockets, add sauce of your choice (BBQ for me!) add hash brown, a piece of cheese, some scrambled eggs, a piece of bacon, finish with spring onion or parsley and serve.
Alternately, serve all the items on a platter and let everyone make their own Breakfast Tortillas!