Dilly Brunch Pockets
Yield
servingsPrep
20 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
corn tortillas (6-inch)
|
*
|
| 1 | each |
tomatoes
large, seeded and, chopped |
|
| ¼ | cup |
scallions, spring or green onions
plus 2 teaspoons |
|
| 1 | teaspoon |
dill weed
fresh, chopped or |
|
| ¼ | teaspoon |
dill weed
dried |
|
| 1 | tablespoon |
margarine
|
|
| 6 | large |
eggs
slightly beaten |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | Pkg. |
bacon
canadian, (5 to 6 ounces) or 12 thin slices, folded in half |
*
|
| 1 | cup |
cheddar cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
corn tortillas (6-inch)
|
*
|
| 1 | each |
tomatoes
large, seeded and, chopped |
|
| 59 | ml |
scallions, spring or green onions
plus 2 teaspoons |
|
| 5 | ml |
dill weed
fresh, chopped or |
|
| 1.3 | ml |
dill weed
dried |
|
| 15 | ml |
margarine
|
|
| 6 | large |
eggs
slightly beaten |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | Pkg. |
bacon
canadian, (5 to 6 ounces) or 12 thin slices, folded in half |
*
|
| 237 | ml |
cheddar cheese
shredded |
|
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 12x8x2 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.
