Best Breakfast Tomatocheese Pita 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.

HARVEST BREAKFAST PITAS

Harvest Breakfast Pitas image

Here's a great use for leftover roasted root vegetables. The ingredients are flexible; onion, mushroom, tomato, cilantro, and avocado slices also work well. Good with a hot sauce like Cholula® and polenta or grits.

Provided by Stevanda

Categories Breakfast and Brunch Meat and Seafood Chicken

Time 1h21m

Yield 4

Number Of Ingredients 12

Ingredients

1 cup peeled, seeded, and cubed butternut squash
1 cup peeled and cubed sweet potatoes
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon ground black pepper
2 links apple chicken sausage (such as Aidells®), thinly sliced and quartered
4 eggs
2 cups fresh baby spinach
1 tablespoon red pepper flakes, or to taste
1 cup canned black beans, rinsed and drained
2 tablespoons goat cheese, or to taste
2 large whole-wheat pita breads, toasted and halved

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Combine butternut squash, sweet potatoes, olive oil, salt, and pepper in a storage container. Cover with lid and shake well until fully coated. Place vegetables onto a baking sheet.
Bake in the preheated oven until vegetables are easily pierced with a fork, about 45 minutes.
Place chicken sausage in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Reduce heat to medium-low; add eggs, spinach, and red pepper flakes. Cook and stir until eggs are set, about 5 minutes. Mix in black beans; cook until heated through, about 1 minute. Add goat cheese.
Fill pita breads with scrambled eggs and baked vegetables.

Nutrition Facts : Calories 382.9 calories, Carbohydrate 40.4 g, Cholesterol 240.8 mg, Fat 15.9 g, Fiber 7.6 g, Protein 21.2 g, SaturatedFat 4.6 g, Sodium 1277.5 mg, Sugar 3.3 g