Avocado Egg Tortilla Pockets

Crisp tortilla pockets with warm eggs and creamy avocado. Keep filling away from the edges so the pockets seal neatly.

Why you’ll love this recipe

• Crisp tortilla pockets with warm eggs and creamy avocado.
• Keep filling away from the edges so the pockets seal neatly.
• Makes 2 servings with measured ingredients and clear timing.

What you’ll need

Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.

• 3 eggs, beaten
• 2 flour tortillas, large
• 1 avocado, sliced
• 1/4 cup cheddar, shredded
• 1 tsp olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper

Let’s make it

1. 01

   Heat oil in a nonstick skillet over medium-low

   Heat oil in a nonstick skillet over medium-low. Scramble eggs until set and 160°F.

2. 02

   Build the flavor

   Divide eggs, cheddar and avocado between the centers of tortillas.

3. 03

   Cook it through

   Fold opposite sides over the filling, then fold in the ends to form pockets.

4. 04

   Bring it together

   Place seam-side down in the dry skillet and toast 1–2 minutes per side until crisp.

5. 05

   Finish and serve

   Taste and finish with the measured salt and black pepper; use less salt if a prepared sauce is already salty.

Make It Even Better

Keep filling away from the edges so the pockets seal neatly.

Make it your own

Use mozzarella instead of cheddar if that is what you have.

What to serve with it

Serve immediately in a single layer on warm plates to protect the browned surfaces. Cut a portion open at the table to show the tender center.

Storage & reheating

Refrigerate in a shallow covered container within 2 hours and use within 3 days. Reheat cooked leftovers to 165°F throughout; keep any raw salad garnish separate.