north americanvegetarianbreakfastbrunch

Breakfast Veggie Pocket

Name: Breakfast Veggie Pocket
Cook time: 20 min
Total time: 20 min
Yield: 1 servings
Ingredients: Tofu and Veggie Scramble; 12 ounces box Mori-Nu tofu; 1 tablespoon olive oil; 1 cup sliced mushrooms; 1 cup asparagus, chopped; 1/2 cup onions, chopped; 1 garlic clove, minced; 1 1/2 teaspoons Italian seasonings; 1 1/2 teaspoons tumeric; 1/2 teaspoon garlic powder; 1/2 teaspoon cayenne pepper; 1/2 teaspoon crushed black pepper; 2 tablespoons water; Home Fries; 3 inches red potatoes, diced ½ thick; 1 1/2 teaspoons salt

By Tasty20 min1 servings

These breakfast veggie pockets are a perfect grab-and-go breakfast option that's easy and filling. The flaky puff pastry is filled with eggs, cheese, and veggies, making it a delicious and wholesome breakfast.

Instructions

1
Heat olive oil in a nonstick skillet over medium heat.
2
Add the bell pepper, black beans, corn, and onions, and cook until caramelized, about 5 minutes.
3
Remove the vegetables from the pan and set aside.
4
Reduce heat to low, and eggs, and sprinkle with salt and pepper. Cook, stirring constantly, until barely set, about 2 minutes.
5
Place the vegetables, scrambled eggs, and cheese in the center of a tortilla, and fold the sides into the center, completely covering the filling.
6
Add the quesadilla, seam side down, to the skillet and cook over medium heat until the outside is toasted and cheese is melted.
7
Enjoy!