No Washing Up Ham, Egg & Cheese Pockets

These irresistible Ham, Egg and Cheese Pockets are soft on top and crispy on the bottom, they take 3 minutes to assemble and you won’t dirty a single thing. I mean it! NO DIRTY DISHES!

I noticed the other day that McDonald’s have Ham and Cheese Pockets as part of their breakfast menu! I haven’t tried them, and doubt I ever will, but these look just like the McDonald’s one – with the added bonus of egg. 🙂 Extra tastiness, and keeps you full for longer!

Doesn’t the inside look fabulous?? And I love the crispy edges!

HOW TO MAKE HAM, EGG CHEESE POCKETS

This is how to assemble it. Firstly pile on some ham, then create a “well” using shredded cheese and crack in an egg.

Then simply fold in the sides and wrap into a parcel, and wrap in foil to hold it all together. Then bake until the egg is cooked to your taste – it’s easy to tell, just poke to surface and you’ll be able to feel how firm the egg is.

I realise the name is a bit clunky. And if there is anyone reading this who is more of a wordsmith than me, I’d dearly love suggestions for a better name. It sounds almost childish, doesn’t it? And yet somehow, very me. 🙂 (Both the ridiculous sounding name and the recipe itself!).

VERSATILE RECIPE

I kept these breakfast pockets very simple, made with just ham, egg and cheese. But think of the possibilities! Add some greens, olives, sun dried tomatoes. Switch out the ham with salami or other cured meat. Cook some bacon. Just use this recipe as the base for your own creations!

These Ham, Egg and Cheese breakfast pockets are my 2nd No Washing Up invention. The first was this No Washing Up Ham Egg and Cheese Bread Bowls (SO GOOD!) which I am still very fond it. Those are made with bread rolls, these are made with tortilla wraps or any kind of flatbread that is thin and pliable enough to fold into pockets.

I know the concept for this recipe is very simple but if you’d like a visual for how I wrap these, I’ve made a quick little video which is below the recipe. Enjoy!  – Nagi xx

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No Washing Up Ham, Egg & Cheese Pockets

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4.94 from 33 votes

These pockets filled with ham, egg and cheese take 2 minutes to assemble and you won't have a single dirty dish to wash! No need to measure the filling exactly, just eye ball it. Use this recipe as a base and fill these pockets with whatever you want - salami, cooked bacon, spinach, olives - the possibilities are endless! Tip: Don't go overboard with the filling, will make it tricky to wrap.

Prep Time:3 minutes

Cook Time:25 minutes

Total Time:28 minutes

Servings:2

Hover over "Servings" value to reveal recipe scaler

Author:Nagi | RecipeTin Eats

Course:Breakfast, Lunch

Ingredients

• 2 soft large wraps / tortillas (approx 23 cm / 9" diameter) (Note 1)
• 110-150 g / 3.5-5 oz ham slices (Note 3)
• 1/2 - 2/3 cups grated cheddar or tasty cheese (or any other melting cheese) (Note 2)
• 2 eggs

Instructions

• Preheat oven to 180C/350F (all oven types).
• Place 2 pieces of foil on a work surface and spray with oil (any).
• Place tortilla on foil. Place ham in the middle of the tortilla, making sure you arrange it so it is flat, not a mound (harder to keep egg in place). Even better, create a shallow crater shape using off ham off cuts and shavings.
• Place cheese in the middle of the ham, the form into a ring.
• Working quickly (one pocket at a time), crack an egg into the ring then fold the bottom and top edges in, then the left and right side to form a package (see video below recipe). Then wrap in foil. DO NOT TURN UPSIDE DOWN!!! (Egg will leak)
• Place on baking tray.
• Bake for 25 minutes. Check to ensure yolk is cooked by poking the pocket, you will feel the dome shape of the yolk. The base and edges should be crispy and the top will be soft.
• Unwrap immediately (otherwise will sweat and lose crispiness). Serve hot!

Recipe Notes:

1. I use Mission soft wraps and large tortillas.

2. You can use any cheese that melts, like Monterey Jack, Gruyere, even Swiss. I usually don't make this with mozzarella cheese because it doesn't have as much flavour, but can if you want to!

3. I made this with leftover Christmas ham sliced pretty thinly. But you can use any ham you want - or even sub with other cured meat of choice.

4. This is not suitable for freezing because cooked whites go a bit rubbery. If you want to make these to freeze, use a fork to whisk the egg before pouring it into the cheese ring. Cook for 20 minutes, then unwrap and allow to cool. Then wrap in cling wrap (or foil if you want to reheat in oven), place in airtight containers and freeze. To reheat, thaw then either reheat at 180C/350F in oven for 10 minutes or in the microwave (1 minutes on high should be enough)

Nutrition

Serving: 194gCalories: 415kcalCarbohydrates: 34.8g (12%)Protein: 25g (50%)Fat: 20.1g (31%)Saturated Fat: 9.1g (46%)Cholesterol: 222mg (74%)Sodium: 921mg (38%)Fiber: 5.2g (21%)Sugar: 1.1g

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WATCH HOW TO MAKE IT

No Washing Up Ham, Egg and Cheese Pockets recipe video!

LIFE OF DOZER

Bounding and smiling with joy that Christmas is over. NO MORE stoopid Santa hats and reindeer horns! (Little does he know that New Years’ Eve is looming….oh think of the possibilities!!)