Breakfast Veggie Pocket

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. 1

   Heat olive oil in a nonstick skillet over medium heat.

2. 2

   Add the bell pepper, black beans, corn, and onions, and cook until caramelized, about 5 minutes.

3. 3

   Remove the vegetables from the pan and set aside.

4. 4

   Reduce heat to low, and eggs, and sprinkle with salt and pepper. Cook, stirring constantly, until barely set, about 2 minutes.

5. 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. 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. 7

   Enjoy!

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