Dilly Brunch Pockets

By MaryGladys

Ingredients

• 12 corn tortillas (about 6 inches)
• 1 large or 2 small Italian plum tomatoes, cut in half, seeded and chopped (1/2 cup)
• 1/4 cup plus 2 tablespoons sliced green onions
• 1 tsp chopped fresh dill weed or 1/4
• 1 tsp dried dill
• 1 Tbs margarine or butter
• 6 eggs, slightly beaten
• 1 package (5 to 6 ounces) sliced Canadian bacon or 12 thin slices, folded in half
• 1 cup shredded Cheddar cheese (optional)
• 1 dash salt
• 1 dash pepper

Details

Servings 1

Preparation

Step 1

To warm and fold corn tortillas, briefly cook each tortilla on both sides in a non-stick skillet, about 1 minute (do not over cook), and fold in quarters. Keep prepared tortillas covered with cloth towel until all tortillas are folded and ready to be filled.

In 10-inch non-stick skillet, briefly saute tomato and 1/4 cup green onions with dill in margarine. Add beaten eggs, salt and pepper to taste. Cook over medium-low heat, stirring occasionally until eggs are just cooked, but still soft. Remove from heat.

To fill each tortilla, place 1 slice of Canadian bacon in one "pocket" of folded tortilla; fill second "pocket" with about 2 tablespoons egg mixture. As each tortilla is filled, arrange overlapping in shallow 12x8x2 inch baking dish (lightly brushed with margarine or sprayed with no stick cooking spray).

Sprinkle with cheese, if desired, and remaining 2 tablespoons chopped green onion.

Bake at 350 degrees F for 15 to 20 minutes, or until just heated through.