Bacon, Egg & Dill Pockets (4 servings) 12 corn tortillas 1 large tomato - seeded and chopped 1/4 cup plus 2 Tablespoons sliced green onions 1 teaspoon chopped fresh dill or 1/4 teaspoon dry dill 1 Tablespoon butter 6 eggs - lightly beaten salt and pepper - to taste 5 ounces Canadian bacon - folded in half 1 cup shredded Cheddar cheese To warm and fold corn tortillas, cook each tortilla on both sides in a nonstick skillet for about 1 minute and fold in quarters. Keep prepared tortillas covered with cloth towel until all tortillas are ready to be filled. In a 10-inch nonstick skillet, briefly saute the tomato and 1/4 cup green onions with dill in butter. Add the beaten eggs and seasonings. Cook over medium-low heat - stir occasionally until the eggs are just cooked, but still soft. Remove from heat. To fill the tortillas, place one slice of Canadian bacon in one "pocket" of a folded tortilla; fill the second "pocket" with about 2 Tablespoons of the egg mixture. As each tortilla is filled, arrange them overlapping in shallow baking dish lightly coated with nonstick cooking spray). Sprinkle cheese and remaining 2 tablespoons chopped green onion over the top. Bake at 350 degrees for 15 to 20 minutes or until warmed through. These make a great brunch course - especially served with fresh fruit on the side! Kids love them too! Mr Breakfast would like to thank HollyMartel for this recipe. Recipe number 2041. Submitted 5/23/2007.