Best Breakfast Pita Pocket Recipes

BREAKFAST PITAS

Breakfast Pitas image

My husband and I like these pita pockets all by themselves for a quick breakfast. When you want a larger meal, serve hash brown potatoes and fruit on the side. -Peggy Blattel, Cape Girardeau, Missouri

Provided by Taste of Home

Categories Breakfast Brunch

Time 15m

Yield 2 servings.

Number Of Ingredients 9

Ingredients

1 cup cubed fully cooked ham
1/3 cup chopped onion
1/3 cup chopped green pepper
2 tablespoons butter
3 large eggs, lightly beaten
1/2 cup shredded cheddar cheese
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
2 pita breads (6 inches), halved and warmed

Steps:

In a large skillet, saute the ham, onion and green pepper in butter until tender. Add eggs; cook and stir over medium heat until eggs are almost set. Add the cheese, seasoned salt and pepper. Cook and stir until eggs are completely set. Spoon into pita halves.

Nutrition Facts : Calories 608 calories, Fat 34g fat (17g saturated fat), Cholesterol 417mg cholesterol, Sodium 1978mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 2g fiber), Protein 34g protein.

BREAKFAST PITA POCKET

Breakfast Pita Pocket image

This is a simple and yummy breakfast from the people at the SoyNut Butter company. If you don't have soy nut butter, it would work with peanut butter, too!

Provided by Kree6528

Categories Breakfast

Time 5m

Yield 1 serving(s)

Number Of Ingredients 4

Ingredients

1/2 whole wheat pita bread
1 tablespoon soy nut butter
1 tablespoon apple butter
6 slices apples (about 1/4 apple)

Steps:

Spread soy nut butter and apple butter in pita half.
Arrange apple slices inside pita.
Enjoy!

Nutrition Facts : Calories 114.5, Fat 0.8, SaturatedFat 0.1, Sodium 172.8, Carbohydrate 24.9, Fiber 2.6, Sugar 6.3, Protein 3.2

BREAKFAST PITA POCKETS

Breakfast Pita Pockets image

Make and share this Breakfast Pita Pockets recipe from Food.com.

Provided by Balmain Gal

Categories Breakfast

Time 17m

Yield 2 pockets, 2 serving(s)

Number Of Ingredients 11

Ingredients

2 slices bacon, cut into small pieces
100 g spinach
6 ripe cherry tomatoes, chopped
2 large mushrooms, sliced
olive oil (10 sprays )
3 eggs, beaten
salt
pepper
all purpose seasoning
2 pita pockets
3 teaspoons light sour cream

Steps:

Heat a large frying pan and add the bacon. Dry fry for 3 or 4 minutes until it starts to brown.
add the tomatoes and mushrooms with the olive oil.
continue to fry until the mushrooms have softened and browned.
Put the pita pockets on to toast.
Meanwhile, add the spinach to the frying pan and cook for one minute.
Add the beaten egg and stir until the egg is cooked.
Season to taste.
Slice open one side of each of the pita breads and spread the inside with a thin layer of sour cream.
Fill the pitas with the egg mixture and enjoy!
It tastes good with some bbq or tomato sauce on the side and also works with some cheddar cheese stirred through the egg mixture just after cooking. It's also good with different veggies, such as capsicum, spring onions or avacado.

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