Dilly Brunch Pockets
Submitted by anncrampton
Dilly brunch pockets are folded corn tortillas stuffed with scrambled eggs, Canadian bacon, fresh dill, tomato, and cheddar. A baked, handheld brunch dish that feeds six and bakes in 20 minutes. Make-ahead friendly.
YIELD
6 servingsPREP
20 minCOOK
20 minREADY
40 minFolded Tortilla Brunch Pockets With Eggs and Canadian Bacon
The clever move with this brunch dish is folding warmed corn tortillas into quarters first, then filling the two pockets that form on either side of the fold. One pocket gets a slice of Canadian bacon, the other gets dill-laced scrambled eggs with tomato and green onion. Tuck them all overlapping into a baking dish, sprinkle with cheddar, and bake just long enough to heat through.
Fresh dill is the unexpected flavor pairing that elevates this from a basic egg-and-bacon situation. The herb’s bright, slightly anise-like notes cut through the richness of the eggs and cheese, balancing the smoky-salty Canadian bacon. Tomato and green onion keep the eggs from going one-note, and the corn tortilla wrapper holds everything together for handheld brunch eating.
Makes 12 pockets (six servings of two each), perfect for feeding a crowd without standing at the stove making individual orders.
Pro Tips
- Warm tortillas just enough to fold without cracking. Overheated tortillas turn brittle and split when you try to fold them.
- Don’t overcook the eggs in the skillet. They keep cooking in the oven, so pull them when they’re still slightly soft and glossy.
- Seed the tomato before chopping. The seeds release water and make the egg mixture watery.
- Layer the pockets overlapping in the dish like fish scales. They support each other and keep their fold during baking.
- Make the components ahead. Cooked egg mixture, warmed tortillas, and Canadian bacon can all be prepped the night before, then assembled and baked in the morning.
Variations
Ingredients
Directions
To warm and fold corn tortillas, briefly cook each tortilla on both sides in a nonstick skillet, about 1 minute (do not overcook) and fold in quarters.
Keep prepared tortillas covered with cloth towel until all tortillas are folded and ready to be filled.
In 10 inch nonstick skillet, briefly sauté tomato and ¼ cup green onions with dill in margarine.
Add beaten eggs, salt and pepper to taste.
Cook over medium-low heat, stirring occasionally until eggs are just cooked, but still soft.
Remove from heat.
To fill each tortilla, place one slice of Canadian bacon in one inch of folded tortilla; fill second with about 2 tablespoons egg mixture.
As each tortilla is filled, arrange overlapping in shallow 12×8×2 inch baking dish (lightly brushed with margarine or spaayed with nonstick cooking spray).
Sprinkle with cheese, if desired, and remaining 2 tablespoons chopped green onion.
Bake at 350℉ (180℃) for 15 to 20 minutes or until just heated through.
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