Bacon Egg Morning Pitas 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 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

Ingredients

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

EGG SALAD PITAS

Egg Salad Pitas image

I came up with this recipe purely by accident. I was making egg salad and just kept adding different seasonings. When my friend tried it, she raved about it.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 3-6 servings.

Number Of Ingredients 15

Ingredients

2/3 cup mayonnaise
2 tablespoons sweet pickle relish
1 teaspoon prepared mustard
1/4 teaspoon pepper
1/4 teaspoon celery salt
1/4 teaspoon paprika
1/4 teaspoon dried basil
1/4 teaspoon salt
6 hard-boiled large eggs, coarsely chopped
1/2 cup shredded cheddar cheese
1 small onion, finely chopped
1 large carrot, grated
2 bacon strips, cooked and crumbled
3 pita breads (6 inches), halved
Lettuce leaves and sliced tomatoes, optional

Steps:

In a bowl, combine the first eight ingredients. Stir in the eggs, cheese, onion, carrot and bacon. Spoon about 1/2 cup into each pita half. Add lettuce and tomatoes if desired.

Nutrition Facts : Calories 401 calories, Fat 29g fat (7g saturated fat), Cholesterol 233mg cholesterol, Sodium 662mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 1g fiber), Protein 12g protein.

BACON, EGG, AND TOAST CUPS

Bacon, Egg, and Toast Cups image

Upgrade the classic American breakfast from basic to impressive in a few simple steps.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 35m

Yield Makes 6

Number Of Ingredients 5

Ingredients

3 tablespoons unsalted butter, melted
8 slices white or whole-wheat sandwich bread
6 slices bacon
6 large eggs
Coarse salt and ground pepper

Steps:

Preheat oven to 375 degrees. Lightly butter 6 standard muffin cups. With a rolling pin, flatten bread slices slightly and, with a 4 1/4-inch cookie cutter, cut into 8 rounds. Cut each round in half, then press 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps. Brush bread with remaining butter.
In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven.) Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper. Bake until egg whites are just set, 20 to 25 minutes. Run a small knife around cups to loosen toasts. Serve immediately.

Nutrition Facts : Calories 225 g, Fat 14 g, Fiber 1 g, Protein 12 g