Cheesy Totcho and Egg Tortilla Pockets

Totchos for breakfast. Need we say more? Scrambled eggs and cheesy potatoes come together in a warm tortilla pocket for the perfect on-the-go morning meal. Pickled jalapeño slices bring a briny heat that balances the richness of the other ingredients. These pockets are way more than restaurant-worthy.

📝 Ingredients

• 80 Ore-Ida™ Mini Tater Tots™ Frozen Potatoes (from 28-oz bag)
• 1 tablespoon from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
• 1 1/4 cups from 1 package (7 oz) Old El Paso™ Shredded Mexican Style 4 Cheese Blend
• 6 eggs, beaten
• 1/4 cup milk
• 1/4 teaspoon salt
• 1 tablespoon butter
• 1 package (8.4 oz) Old El Paso™ Tortilla Pockets™ (8 Count), heated as directed on package
• 1/4 cup from 1 jar (12 oz) Old El Paso™ Hot Jalapeño Slices

👨‍🍳 Instructions

1. 1Heat oven to 425°F. Line large rimmed baking sheet with foil or cooking parchment paper.
2. 2In large bowl, mix frozen potatoes and taco seasoning mix until thoroughly coated. Place on baking sheet, and bake 10 minutes; stir. Bake 5 to 10 minutes or until browned. Top with cheese; continue to bake for another 3 to 5 minutes or until cheese is melted.
3. 3In medium bowl, beat eggs, milk and salt slightly with fork or whisk until well blended.
4. 4In 10-inch nonstick skillet, heat butter over medium heat just until it begins to sizzle and look hot. Add egg mixture. Cook 3 to 4 minutes, stirring frequently, until eggs are thickened throughout but still moist and creamy.
5. 5Stuff tortilla pockets with cheesy potatoes, scrambled eggs and jalapeño slices.