Bacon, Egg & Dill Pockets

Bacon, Egg & Dill Pockets

(4 servings)    Printable Version
  • 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.

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