Crispy Cheesy Breakfast Pockets recipe
All Recipes Breakfast and Brunch Recipes Potatoes
Ingredients
- 1 cup oil for frying, divided 2 large potatoes, cut into very small cubes salt and ground black pepper to taste ½ cup diced tomatoes 6 eggs 2 cups chopped fresh spinach 2 teaspoons minced garlic 1 ½ teaspoons pesto 3 cups shredded Cheddar cheese, divided 12 spring roll wrappers, or as needed
Nutrition Info
- 256.8 caloriescarbohydrate: 14.5 gcholesterol: 129.4 mgfat: 16.2 gfiber: 1.7 gprotein: 13.7 gsaturatedFat: 8.4 gservingSize: -sodium: 293.3 mgsugar: 1.2 gtransFat: : -unsaturatedFat: : -
Directions Crispy Cheesy Breakfast Pockets
Directions
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Heat 1 tablespoon oil in a skillet over medium heat. Add potatoes, cook and stir until tender throughout, 3 to 5 minutes. Season with salt and pepper. Add tomatoes, cook until warmed through, about 2 minutes. Add eggs spinach, garlic, and pesto. Cook and stir until eggs are no longer runny, 3 to 5 minutes. Transfer potato mixture to a bowl and add 2 cups Cheddar cheese, stir well and let cool for 10 minutes.
Place 1 spring roll wrapper on a work surface in a diamond shape. Add 1 tablespoon Cheddar cheese and 1/2 cup potato mixture to the upper portion of the wrap. Fold bottom portion of triangle over filling. Brush edges with water, fold edges over and pinch to seal. Fill the rest of the wrappers with the remaining Cheddar cheese and potato mixture to make the pockets.
Heat remaining oil in a skillet over medium heat until it reaches 350 degrees F (180 degrees C). Place pockets in the hot oil and cook until golden brown, 3 to 5 minutes.