Best Breakfast Pita Pockets Recipes

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BREAKFAST PITA POCKETS



Breakfast Pita Pockets image

A good substitute for the plain old omelet. You can use a variety of ingredients; however, I like the all meat version. Serve with salsa and ketchup!

Provided by SJKANG

Categories     100+ Breakfast and Brunch Recipes     Eggs     Scrambled Egg Recipes

Time 25m

Yield 2

Number Of Ingredients 5

2 slices bacon
2 links pork sausage
2 slices Canadian-style bacon
3 eggs, beaten
1 pita bread, cut in half

Steps:

  • Place bacon, sausage, and Canadian-style bacon in a medium skillet over medium heat. Fry until evenly brown; drain. Crumble bacon, and chop sausage.
  • Mix eggs into the skillet, and scramble with the bacon and sausage until no longer runny.
  • Place pita bread in a microwave, and heat on High about 30 seconds, until warm. Spoon the egg mixture into the pita bread halves, and serve warm.

Nutrition Facts : Calories 421.9 calories, Carbohydrate 17.9 g, Cholesterol 331 mg, Fat 27.4 g, Fiber 0.7 g, Protein 24.8 g, SaturatedFat 8.5 g, Sodium 993.3 mg, Sugar 1 g

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

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.

BREAKFAST EGG & SAUSAGE PITA POCKETS - HEAT-N-GO!



Breakfast Egg & Sausage Pita Pockets - Heat-N-Go! image

These tasty pockets can be made ahead of time and frozen. Just pop in the microwave and enjoy a hot breakfast in a minute. Great for kids and adults on the go. You can also customize the recipe to add your favorite ingredients (ideas: bacon, mushrooms, spinach, Swiss cheese, etc.).

Provided by FoodDramaGirl

Categories     Breakfast

Time 35m

Yield 12 pockets, 12 serving(s)

Number Of Ingredients 9

12 eggs (large)
10 ounces cheddar cheese soup (1 can)
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 lb sausage (Jimmy Dean Regular, ground)
1/4 cup onion (or green onion, chopped fine)
1 tablespoon olive oil
12 pita bread (halves)
1/2 cup sharp cheddar cheese (shredded)

Steps:

  • In a bowl, whisk eggs, soup, salt and pepper. Set aside.
  • Heat skillet to med-high and saute onion in olive oil until translucent.
  • Add sausage to skillet. Brown sausage with onion, turning meat often so it is small crumbles.
  • Drain grease off.
  • Add scramble egg mixture to the sausage mixture and scramble, stirring frequently.
  • Remove from heat and cool slightly.
  • Mix in cheese.
  • Fill pita pockets with mixture and stand in a pan.
  • Wrap filled pockets in wax paper and place in gallon size freezer bags.
  • Freeze.
  • To serve, take a frozen pocket out of the freezer. Take off wax paper. Place pocket on a plate. Cover with paper towel and microwave for 60-90 seconds. Enjoy.

Nutrition Facts : Calories 295.4, Fat 10.1, SaturatedFat 4, Cholesterol 196.4, Sodium 610, Carbohydrate 36.1, Fiber 1.6, Sugar 1.3, Protein 13.9

BREAKFAST PITA POCKETS



Breakfast Pita Pockets image

At home or on the go, pita halves make handy holders for this flavorful mixture of sausage, scrambled eggs and Swiss cheese. "I don't know where I found this recipe, but I do know everybody likes it," writes Mrs. James Kell of Ocala, Florida. "Once the pockets are filled, they can be kept warm in the oven until the whole family is fed."

Provided by Taste of Home

Categories     Breakfast     Brunch     Lunch

Time 25m

Yield 10 servings.

Number Of Ingredients 8

1 pound bulk pork sausage
5 pita breads, halved
5 eggs
1/4 cup milk
1/2 teaspoon dried oregano
1/8 to 1/4 teaspoon salt
1/4 teaspoon pepper
5 slices Swiss cheese, halved

Steps:

  • In a large skillet, cook sausage over medium heat until no longer pink. Drain and set aside. Place the pita halves in an ungreased 11x7-in. baking pan. Bake at 300° for 5 minutes. , In a large bowl, beat the eggs, milk, oregano, salt and pepper. Pour into a lightly greased skillet. Cook and stir gently over medium heat until the eggs are completely set. Stir in sausage. Place a half slice of cheese in each pita half; spoon about 1/3 cup of egg mixture into each half. Serve warm.

Nutrition Facts :

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