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!
No Washing Up Ham, Egg & Cheese Pockets
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
More breakfast egg recipes
A classic Omelette or a Fluffy Egg White Omelette
Frittata – the classic done right!
Shakshouka – baked eggs made exotic
And more things stuffed between crispy flatbreads!
Things stuffed inside crispy flatbreads are always a good thing! I’ve done a few over the years:
Gozleme – Crispy Turkish olive oil flatbreads stuffed with spinach and feta
Quesadillas – and try these Avocado Bacon Egg Breakfast Quesadillas!
And handy Oven Baked Chicken Quesadillas!
And though not stuffed, this ever popular Easy Soft Flatbreads has to make the list (use as naan for curries, Greek Gyros, Doner Kebab, Chicken Shawarma – the options are extensive!)
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No Washing Up Ham, Egg & Cheese Pockets
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:
Nutrition Information:
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!!)
Oh my, I have just made one of these, I added fresh parsley, corriander, olives and chillis, it cooked perfectly, no washing up, awesome!! Will be making again, maybe with chorizo instead of ham, do you think that would work? The timings and oven temp cooked this perfectly. Very tasty! Thank you 🙂
Hi Nagi, thank you sooo much for this recipe!! You had me at “no washing up”!! My teenager is thrilled and said he would eat this a million times and never get tired of it!! I’m now teaching him to make himself. I have NEVER commented on a recipe but had to give you this feedback. I really enjoy all your recipes! Thanks, Trish 😀
That’s awesome Trish – anything to get them in the kitchen and learning new skills is fantastic! N x
I have made these before and they are yummy so when I saw the leftover wraps in the fridge I knew I had to make them again. I added some roasted red capsicum and baby spinach. Perfect!
These are so easy and delicious!
These are the best!!!! I am currently sitting at my desk chomping on one of these. I am not a fan of runny or hard boiled egg yolk, only scrambled so i ended up just taking your freezer suggestion and whisking up the eggs with some salt and pepper and put that into the cheese well….absolutely to die for. The most perfect breakfast and easiest meal prep ever! You’re a champ!!
Hi there I can’t wait to try this recipe but can you substitute regular bread for tortillas?
Hi Christina, as in sliced bread? The only way this may work is if you get a rolling pin and flatten the bread like a tortilla – I’d Loe to know if you give it a go! N x
Looks delicious but does not say what temperature for oven or how long to cook.
Sure does Christine, scroll down to the recipe with written ingredients and instructions (or click the “recipe” button at the top of the page to jump straight to it!) N x
My sons and husband LOVED these!
My 17 year old asked what they are called and I told him ham, cheese and egg pockets.
“Oh”, he says.
“Chegg pockets”
I love this!!! 😂
These are amazing, so quick and easy. I followed Tammy’s recommendation and used the airfryer . . . They came out perfect!!
I am trying this in the morning with my leftover Christmas ham – can’t wait. I was ruminating on the “clunky” name you think you’ve given it. Reflecting on the fact they sound a little like the brekkie wraps I enjoy at my local cafe. Then I thought you could call them “eggy” wraps/pockets and then I decided I liked adding an “h” to the front to represent the ham. So in the morning when I make them I shall announce to the family that Mum is making Nagi’s “Heggy pockets” for breakfast I think the kids will like that cute name. Do you?😊
all of your recipes are easy and delicious, and the best thing about the kitchen is that you gain more confidence! Thank you!
I just did 4 in air fryer 350 20 minutes perfect!
When u did the air fryer did u still wrap them in foil?
Super easy and super yummmmmy!
Hi these look great how long do you bake them for and at what temperature, thanks mike
Hi Mike, all the details are in the recipe card – N x
If using bacon instead of ham, do you cook bacon first?
Hi Donald, yes I would cook it first and then put it into the wraps. N x
Anyone tried it in air fryer? If yes how long do you put it in for?
I haven’t tried Aurora, would love to know if it works though! N x
Just made one of these for lunch, wonderful and easy too !
I thought of a name for the egg pocket! Egg-a-roo! Get it?
This recipe is the bomb but like Betty I had temperature issues. I can’t seem to get the eggs to set @ 350 degrees for 25 minutes. Invariably I have to finish off my ham cheese pocket off in the microwave. Was wondering if a longer cooking time at a higher temperature would be better.
Hi Scott, sorry you had issues here – does your oven run slightly cooler? You may just need to leave them in slightly longer to get the egg to set. N x
Ahhhhh! This is brilliant! I’m always looking for low-effort portable food that I can A] make when I’m exhausted and in a time crunch and B] take with me to eat in the studio on our 30-min lunch break without having to wrangle dishes. This is a great idea … I think I’ll try some variations with turkey and stuff, too.
Thank you for this awesome idea!