Best Scrambled Egg Pockets Recipes

CONFETTI SCRAMBLED EGG POCKETS

Confetti Scrambled Egg Pockets image

This sunny specialty is a colorful crowd-pleaser. My eight grandchildren often enjoy these egg-packed pitas for Saturday morning brunch or with a light salad for supper.

Provided by Taste of Home

Categories Breakfast Brunch

Time 20m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1 cup fresh or frozen corn
1/4 cup chopped green pepper
2 tablespoons chopped onion
1 jar (2 ounces) diced pimientos, drained
1 tablespoon butter
8 large eggs
1/4 cup reduced-fat evaporated milk
1/2 teaspoon seasoned salt
1 medium tomato, seeded and chopped
1 green onion, sliced
6 whole wheat pita pocket halves
Salsa, optional

Steps:

In a large nonstick skillet, saute the corn, green pepper, onion and pimientos in butter for 5-7 minutes or until tender. , In a large bowl, combine the eggs, milk and salt; pour into skillet. Cook and stir over medium heat until eggs are completely set. Stir in the tomato and green onion. Spoon about 2/3 cup into each pita half. Serve with salsa if desired.

Nutrition Facts : Calories 224 calories, Fat 9g fat (3g saturated fat), Cholesterol 255mg cholesterol, Sodium 402mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges

SCRAMBLED EGG POCKETS

Scrambled Egg Pockets image

We used a simple homemade pizza dough to make these protein- and fiber-packed egg pockets, but a store-bought dough works, too. They make a great handheld breakfast on the go, or an easy weeknight dinner. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Breakfast Brunch

Time 35m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

2 cups egg substitute, divided
1/2 cup shredded part-skim mozzarella cheese
1/4 cup oil-packed sun-dried tomatoes, chopped
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 portion (1 lb.) Whole Wheat Pizza Dough
2 tablespoons grated Parmesan cheese

Steps:

Set aside 2 tablespoons egg substitute. In a large nonstick skillet coated with cooking spray, cook and stir remaining egg substitute over medium heat until almost set. Stir in mozzarella cheese, tomatoes and basil. Cook and stir until completely set. Remove from the heat., On a floured surface, roll dough into a 13-in. square. Cut into four squares; transfer to a 15x10x1-in. baking pan coated with cooking spray. Spoon egg mixture over half of each square to within 1/2 in. of edges., Brush edges of dough with 1 tablespoon reserved egg substitute. Fold one corner over filling to the opposite corner, forming a triangle; press edges with a fork to seal. Cut slits in top. Brush with remaining egg substitute; sprinkle with Parmesan cheese. Bake at 400° for 12-15 minutes or until golden brown.

Nutrition Facts : Calories 351 calories, Fat 8g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 669mg sodium, Carbohydrate 47g carbohydrate (5g sugars, Fiber 8g fiber), Protein 25g protein.