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!
Breakfast Tortilla
Ingredients
- 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
Instructions
-
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.
-
To assemble
-
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!
-
Delish!
