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Breakfast Sandwich Pockets

By Alishba Hamza

Breakfast Sandwich Pockets
Non-Veg
  • Serving: 6
  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Ready in: 25 minutes

Breakfast Sandwich Pockets are a quick, no-cook breakfast or snack option that’s high in protein and perfect for busy mornings, kids’ lunchboxes, or on-the-go meals. Made with chopped boiled eggs, shredded chicken, carrots, spring onions, and a creamy mayo base, these delicious sandwich pockets are wrapped in soft bread and chilled for a refreshing bite. Whether you're meal prepping for the week or whipping up a last-minute snack, these bread pockets are mess-free, customizable, and kid-approved. No baking or frying required — just mix, fill, wrap, and chill! Enjoy these creamy and flavorful breakfast pockets cold or slightly warmed for a comforting treat.

Ingredients
Step by step method
Step 1

In a bowl, combine chopped eggs, shredded chicken, carrots, and spring onion.

Step 2

Season with salt and black pepper.

Step 3

Add mayonnaise and optional milk for creaminess. Mix well until smooth and creamy.

Step 4

Cut the crusts off the bread slices.

Step 5

Place a spoonful of the filling in the center of each slice.

Step 6

Wrap each slice tightly with plastic wrap, forming a sealed pocket.

Step 7

Refrigerate for 15–20 minutes to set the shape.

Step 8

Unwrap and enjoy chilled or slightly warmed!

Tips & variations
  • Store in an airtight container in the fridge for up to 24 hours.

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Measurements
  • 1 cup = 250 ml

  • 1/2 cup = 125 ml

  • 1/3 cup = 83 ml

  • 1/4 cup = 62 ml

  • 1 Pinch = 1/8 Teaspoon
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