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Thick corn masa pockets filled with scrambled eggs are a traditional Mexican breakfast. This high protein, family-friendly, vegetarian dish is a fresh, healthy, portable morning meal.
In a mixing bowl, combine corn masa harina, salt, and water. Mix until a soft but non-sticky dough forms; adjust water by the tablespoon if needed for proper moisture balance.
Divide the dough into 8 equal balls. Carefully flatten each ball between your palms into a thick round disk, about 1/2 inch thick. Keep unshaped dough covered to prevent drying out.
Heat a large nonstick skillet or griddle over medium-high heat. Cook each gordita for 2–3 minutes per side, adjusting the heat to prevent burning while ensuring a dry, lightly golden exterior.
Once all gorditas are cooked, use a sharp knife to create a slit halfway through each one while still warm, forming a pocket. Do not cut through completely.
In a clean skillet, heat 1 tbsp vegetable oil over medium. Beat eggs with black pepper, pour into pan, and scramble until soft yet set, not dry. Spoon scrambled egg and a sprinkle of queso fresco into each gordita pocket. Serve immediately.
