No Washing Up Ham, Egg & Cheese Pockets
Prep
3m
·
Cook
25m
·
Total
28m
About This Recipe
This easy and delicious recipe for No Washing Up Ham, Egg & Cheese Pockets features soft large wraps filled with ham, eggs, and melted cheddar cheese. Perfect for a quick and satisfying meal without the hassle of washing up afterwards.
Ingredients
(Servings:
2)
Scale
Convert
Steps
View steps on recipetineats.com or by saving the recipe to your
personal library.
Register for free to start saving recipes.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
-
Calories525kcal26%
-
Fat27g41%
-
Saturated Fat11g55%
-
Carbohydrates40g13%
-
Fiber2g8%
-
Sugar4g8%
-
Protein28g56%
-
Cholesterol240mg80%
-
Sodium1,300mg54%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. I use Mission soft wraps and large tortillas.
2. You can use any cheese that melts, like Monterey Jack, Gruyere, even Swiss. I usually don't make this with mozzarella cheese because it doesn't have as much flavour, but can if you want to!
3. I made this with leftover Christmas ham sliced pretty thinly. But you can use any ham you want - or even sub with other cured meat of choice.
4. This is not suitable for freezing because cooked whites go a bit rubbery. If you want to make these to freeze, use a fork to whisk the egg before pouring it into the cheese ring. Cook for 20 minutes, then unwrap and allow to cool. Then wrap in cling wrap (or foil if you want to reheat in oven), place in airtight containers and freeze. To reheat, thaw then either reheat at 180C/350F in oven for 10 minutes or in the microwave (1 minutes on high should be enough)
2. You can use any cheese that melts, like Monterey Jack, Gruyere, even Swiss. I usually don't make this with mozzarella cheese because it doesn't have as much flavour, but can if you want to!
3. I made this with leftover Christmas ham sliced pretty thinly. But you can use any ham you want - or even sub with other cured meat of choice.
4. This is not suitable for freezing because cooked whites go a bit rubbery. If you want to make these to freeze, use a fork to whisk the egg before pouring it into the cheese ring. Cook for 20 minutes, then unwrap and allow to cool. Then wrap in cling wrap (or foil if you want to reheat in oven), place in airtight containers and freeze. To reheat, thaw then either reheat at 180C/350F in oven for 10 minutes or in the microwave (1 minutes on high should be enough)
Comments
Sign in to leave a comment.