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CuisineNorth AmericanMexicanDairyGlutenEggsWrapsEgg BreakfastsHigh-FiberHigh-ProteinOne-Pot or PanCast Iron PanKid-FriendlyBrunchBreakfastUnder 30 MinutesEasyVegetarianHealthy

Breakfast Veggie Pocket

featured in 3 Eggcellent Ways To Start Your Day

These breakfast veggie pockets are a perfect grab-and-go breakfast option that's easy and filling. The flaky puff pastry is filled with eggs, cheese, and veggies, making it a delicious and wholesome breakfast.

Tara Botwinick
Tasty Team
96% would make again
Total Time

20 minutes

20 min

Prep Time

10 minutes

10 min

Cook Time

10 minutes

10 min

Breakfast Veggie Pocket
Total Time

20 minutes

20 min

Prep Time

10 minutes

10 min

Cook Time

10 minutes

10 min

Ingredients

for 1 serving

  • 2 teaspoons olive oil
  • ½ red bell pepper, sliced
  • ¼ cup canned black bean (40 g), drained and rinsed
  • ¼ cup frozen corn (45 g), thawed
  • ½ small yellow onion, thinly sliced
  • 2 eggs
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ cup shredded cheddar cheese (25 g)
  • 1 whole wheat tortilla, medium

Nutrition Info

  • Calories 633
  • Fat 33g
  • Carbs 50g
  • Fiber 5g
  • Sugar 9g
  • Protein 33g

Estimated values based on one serving size.

Preparation

  1. Heat olive oil in a nonstick skillet over medium heat.
  2. Add the bell pepper, black beans, corn, and onions, and cook until caramelized, about 5 minutes.
  3. Remove the vegetables from the pan and set aside.
  4. Reduce heat to low, and eggs, and sprinkle with salt and pepper. Cook, stirring constantly, until barely set, about 2 minutes.
  5. Place the vegetables, scrambled eggs, and cheese in the center of a tortilla, and fold the sides into the center, completely covering the filling.
  6. Add the quesadilla, seam side down, to the skillet and cook over medium heat until the outside is toasted and cheese is melted.
  7. Enjoy!
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Breakfast Veggie Pocket