ClockPlayEmailInstagramLinkSMSTwitterYouTubeWhatsAppXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwapMoreYour grocery bagSuccessShop Tasty MerchYour Cart (empty)Your CartFacebookPinterestEmailPrintSmsTwitterWhatsappCommentTips Highlights
Skip to Content

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.

Tasty Team
96% would make again

Under 30 minutes

Breakfast Veggie Pocket

Under 30 minutes


for 1 serving

  • 2 teaspoons olive oil
  • ½ red bell pepper, sliced
  • ¼ cup canned black bean (40 g), drained and rinsed
  • ¼ cup frozen corn (45 g), thawed
  • ½ small yellow onion, thinly sliced
  • 2 eggs
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ cup shredded cheddar cheese (25 g)
  • 1 whole wheat tortilla, medium

Nutrition Info

  • Calories 667
  • Fat 33g
  • Carbs 58g
  • Fiber 6g
  • Sugar 12g
  • Protein 34g

Estimated values based on one serving size.


  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!
  8. All your favorite recipes, stored in one place. Download the Tasty app and never lose a recipe again.
Breakfast Veggie Pocket