Breakfast Tortilla Pockets

These breakfast pockets are super fun to make; better still, they taste DELICIOUS!

In answer to your question – no. There’s literally nothing I won’t use a tortilla wrap for 🤣. Today’s victim: the mighty breakfast pocket. Follow me…

overhead shot of 6 breakfast pockets on slate with two hands grabbing one each

Breakfast Pocket Ingredients

The beauty of this recipe is that you can really throw anything you fancy inside. Keeping with the breakfast theme, however, here’s what I typically go for:

  • Sausage – I usually just squeeze the meat from sausages. But if you’ve got ground sausage that’ll work great! In the US I believe you’re looking for ‘breakfast sausage’.
  • Eggs –  Scrambled eggs work best here. Cooked in butter, obviously.
  • Cheese – Go for something like a mature/sharp cheddar, just to pack in the flavour. If you want to go full McDonald’s-style breaky then you could use plastic cheese. I won’t judge!

What kind of wraps to use?

I highly recommend using flour tortillas over corn, just because they’re more pliable and less likely to crack when folded.

overhead shot of breakfast pockets ingredients with text labels

Sausage and Egg

Both the sausage and egg will need to be cooked before adding to the pockets. Just brown off the sausage in a pan, breaking up with a wooden spoon as you go. When it comes to the eggs, you’ll want them ever-so-slightly undercooked, just because they’ll continue cooking as you fry the pockets. I always recommend cooking low ‘n’ slow to get velvety, creamy scrambled eggs.

Process shots: add sausage to a pan with oil (photo 1), fry then remove (photo 2), add beaten eggs to melted butter (photo 3), fry until mostly cooked (photo 4).

4 step by step photos showing how to fry egg and sausage

Tortilla Pockets

When it comes to making the pockets, I recommend testing the fold with no filling, just so you can get the hang of things. The step by step photos below, alongside the video in the recipe card below, should give you enough guidance. But they might take a couple of folds to get it locked down.

Process shots: lay tortilla wrap flat (photo 1), halve (photo 2), add cheese (photo 3), add scrambled eggs (photo 4), add sausage (photo 5), fold bottom to cover filling (photo 6), fold to the right (photo 7), tuck in the top (photo 8).

4 step by step photos showing how to fold breakfast pockets

4 step by step photos showing how to fold breakfast pockets

Cooking Breakfast Pockets

To cook the pockets, you’ll just need to toast them in a pan, as you would a Crunchwrap. No need for oil, a dry pan will do the trick!

Process shots: add pocket to dry pan (photo 1), toast both sides until golden and crisp (photo 2).

2 step by step photos showing how to cook breakfast pockets

Breakfast Pocket FAQ

Can I make these ahead of time?

Yes, just allow to completely cool then tightly store in the fridge. Reheat in the pan over low to ensure the filling gets hot again. Or, allow it to get to room temp then toast until how and crispy again.

Can these be frozen?

Yep, just thaw in the fridge then follow on from there.

What other filling could I add?

Any sort of breakfast-style additions like avocado, bacon and mushrooms will work great! You can even steer off from the breakfast theme, but that’s a topic for another day 😜

close up overhead shot of hand holding tortilla breakfast parcel

Serving Breakfast Pockets

These are perfect for feeding a crowd! They’re great as they are, or if you’re a ketchup fiend like me then go for your life 🤣 Although your favourite sauce will certainly do the trick.

After another pocket recipe? Check out my Puff Pastry Pizza Pockets!

Alrighty, let’s tuck into the full recipe for these breakfast tortilla pockets shall we?!

close up shot of hand dunking breakfast tortilla pocket into small glass pot of ketchup

How to make Breakfast Pockets (Full Recipe & Video)

overhead shot of 6 breakfast pockets on slate with two hands grabbing one each


Breakfast Tortilla Pockets

These breakfast pockets are super fun to make; better still, they taste DELICIOUS!
Course Breakfast, Brunch
Cuisine American, British
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 pockets
Calories 412kcal
Cost £1 / $1


  • Large Non-Stick Pan & Wooden Spoon (to cook sausage, eggs and pockets)
  • Small Bowl & Whisk (for eggs)
  • Sharp Knife & Chopping Board
  • Spatula/Turner


  • 4x 10″ Flour Tortillas, sliced in half
  • 14oz / 400g Sausage Meat (see notes)
  • 6 Eggs
  • 4 square slices of Cheddar, halved diagonally to make 2 even-sized triangles
  • 2 tbsp Butter
  • Salt & Pepper, as needed
  • drizzle of Olive Oil, for frying sausage


  • Add sausage to drizzle of olive oil in a large non-stick pan over medium heat. Fry until browned and cooked right through, breaking up with your wooden spoon as you go. Remove and change heat to low.
  • Crack eggs into a bowl with a pinch of salt and whisk until smooth. Melt butter into the pan, then pour in the eggs. Cook low ‘n’ slow until the eggs have formed into large soft curds, but are still very slightly runny. Use a spatula to gently scrape the base of the pan throughout to prevent the eggs catching.
  • Lay half a wrap on a clean surface, and place a triangle of cheese towards the top centre of the wrap (make sure both sides of the cheese and wrap are lined up). If you fold the bottom of the wrap over the cheese slice, both points should touch.
  • Top the cheese slice with scrambled egg, then finish with crumbled sausage. Fold the bottom of the wrap over to cover the sausage, then fold the whole thing to the right (see video below for reference). You should be left with a section of wrap at the top; take this and tuck it in to seal the pocket shut. Repeat with remaining pockets.
  • In batches, toast both sides of the pockets in a dry pan over medium heat until golden and crispy. Serve up and enjoy!



a) Sausage – I typically just squeeze the meat out of regular sausages (usually 6 sausages). Go for a plain flavoured sausage either way. In the US I believe you’re looking for ‘breakfast sausage’.

b) Tortilla Wraps – Make sure they’re flour, as flour tortillas are generally more pliable than corn. If your tortillas look a touch dry, just pop them in the microwave to loosen them up before stacking and folding them.

c) Subs/Additions – Go wild and add your fave breakfast fillings! Avocado, bacon and mushrooms all work nicely.

d) Make Ahead/Storage – Allow to completely cool then tightly store in the fridge for a few days or freezer for 1month+. Either bring the pockets close to room temp and toast as instructed or toast them over low heat to ensure the filling heats through properly again. If freezing, thaw in the fridge first.

e) Calories – per pocket assuming 1 tsp oil for frying sausage.


Calories: 412kcal | Carbohydrates: 19.17g | Protein: 17.47g | Fat: 28.97g | Saturated Fat: 11.75g | Polyunsaturated Fat: 3.43g | Monounsaturated Fat: 11.72g | Trans Fat: 0.294g | Cholesterol: 182mg | Sodium: 778mg | Potassium: 235mg | Fiber: 0.9g | Sugar: 1.37g | Vitamin A: 406IU | Vitamin C: 1mg | Calcium: 168mg | Iron: 2.37mg

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If you loved this Breakfast Pocket Recipe then be sure to Pin it for later! Already made it or got a question? Give me a shout in the comments and pick up your free ecookbook along the way!

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