BREAKFAST PITAS
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
Time 15m
Yield 2 servings.
Number Of Ingredients 9
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.
QUICK BREAKFAST IN A PITA
Pita bread sandwiches with scrambled eggs and potatoes. Very quick. I sometimes make it for myself when I'm rushed. This recipe is great for using up leftovers, and is very versatile: you can add any other seasonings you like, and you can use egg substitute if you prefer.
Provided by Anonymous
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 7m
Yield 2
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place pita bread in oven to warm.
- Heat a medium skillet over high heat. Coat with cooking spray. Add potatoes and saute until lightly browned, about 5 minutes. Reduce heat to medium and add eggs. Mix gently until eggs are firm, about 45 seconds. Season with salt and pepper. Remove pita from oven. Stuff pita with potato and egg mixture. Eat immediately.
Nutrition Facts : Calories 184 calories, Carbohydrate 24 g, Cholesterol 186 mg, Fat 5.4 g, Fiber 1.3 g, Protein 9.7 g, SaturatedFat 1.6 g, Sodium 232.2 mg, Sugar 1.1 g
BREAKFAST PITA POCKETS
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
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 EGG & SAUSAGE PITA POCKETS - HEAT-N-GO!
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
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
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
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.
CRISPY BREAKFAST PITA
Provided by Giada De Laurentiis
Time 20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush each side of the pita breads with 1/2 teaspoon olive oil and grill 2 to 3 minutes on each side, until crisp. Remove from the grill and cool slightly. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Crack the eggs directly into the pan and cook until the egg whites are set, 2 to 3 minutes. Combine the mascarpone cheese, lemon zest, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl. In a medium bowl, whisk together 3 tablespoons olive oil, the lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper until smooth. Add the arugula and toss until coated. Spread each pita with 2 tablespoons of the mascarpone mixture. Divide the prosciutto on top. Divide the arugula and mound on top of the prosciutto. Carefully place a fried egg on top of each pita. Season the eggs with a pinch of salt and pepper, and serve.
More about "breakfast pita pocket food"
BREAKFAST PITA SCRAMBLE - TRIED AND TASTY
From triedandtasty.com
5/5 (1)Total Time 7 minsCategory BreakfastCalories 451 per serving
- Sprinkle with cheese and cover until melted. Toast pita. Fill toasted pita with cheesy scrambled egg mix. Enjoy!
ON-THE-GO EGG BREAKFAST PITA SANDWICH ... - COOKIN …
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5/5 (1)Total Time 15 minsCategory BreakfastCalories 224 per serving
- Heat a small nonstick skillet over medium heat. Add the eggs and cook, scraping the pan occasionally, until the eggs are scrambled and just set.
15 PITA POCKET RECIPES THAT PROVE YOU CAN FILL THEM WITH ...
From spoonuniversity.com
Author Sarah AroraPublished 2018-04-17Estimated Reading Time 4 mins
- Chicken Cucumber Pita Pocket. This protein-packed pita can be made in five minutes. Cook some chicken on Sunday so you can have filling sandwiches all week.
- Healthy Hot Pocket. Can't stand the thought of eating another frozen Hot Pocket? Make a healthier version yourself with this copycat recipe that's better than the original.
- Falafel Waffle Pita. You can pretty much "waffle" any food these days, so why not "waffle" falafel? Stuff these irresistible waffles inside your favorite pita pocket and upgrade your sandwich game.
- Breakfast Pita. Weirdly, I'm not into breakfast burritos but I actually enjoy a breakfast pita on occasion. If you need an extra filling breakfast, pita pockets have you covered.
- Pita Pizza. Pizza may not be "pocket"-style, but who says you can't eat it that way? Save yourself some time and money and make a pita pizza. Top it with the sauce, cheese, meats, and veggies that you love.
- Tuna Salad. If you're missing your mom's tuna salad sammies, this tuna pita pocket will heal your homesickness. This tuna salad uses Greek yogurt instead of mayo for a healthier and tangier bite.
- Blackened Portobello Mushroom. Nothing sounds more flavorful than blackened portobello mushrooms. Enjoy this pita pocket with cheese, spinach, and Sriracha (if you can handle the heat) on top.
- Classic Turkey. Sick of those boring turkey sandwiches? Upgrade your choice of bread with a pita pocket. It'll make lunchtime in between classes slightly more enjoyable.
- Roasted Cauliflower. Cauliflower is becoming super trendy because of its spongy texture and versatility. If you're looking for a way to use that big head of cauliflower sitting in your fridge, make a flavorful pita pocket.
- Taco-Style. Have some leftover meat from Taco Tuesday? Try my latest invention. Heat up a pita and stuff it with the meat and whatever veggies and sauces you like.
BREAKFAST PITA POCKETS - MRFOOD.COM
From mrfood.com
Category Misc. BreakfastEstimated Reading Time 1 min
- In a large skillet over medium-high heat, cook bacon for 6 to 8 minutes or until crispy; drain on paper towel and cut each slice in half.
- In a medium bowl, combine eggs, water, salt and pepper; mix well. In a medium skillet, melt butter over medium heat; add egg mixture and scramble until firm. Remove skillet from heat and sprinkle cheese over eggs.
- Spoon eggs equally into each pita. Place four pieces of bacon into each pita. Serve immediately.
BREAKFAST PITA POCKETS - AVOCADOS FROM MEXICO
From avocadosfrommexico.com
- Crack eggs into a small bowl and whisk with a fork until well combined; set aside until ready to scramble.
- Cook bacon in a medium size sauté pan over medium heat until well done and crispy. Remove from pan and let bacon drain on a paper towel. When cool enough to handle, cut or crumble into small pieces.
- Wipe almost all excess grease from the pan, leaving just enough to cook the eggs, and return to stove top. Over medium heat, scramble the eggs 2-3 minutes until just set. Add the grated cheese and a pinch of salt. Cook the eggs a minute longer so the cheese melts and the eggs are cooked through. Remove from heat.
- Meanwhile, toast the pitas lightly in a commercial toaster just until warmed through. Divide the eggs into the 4 halved pitas along with a healthy handful of spinach. Sprinkle with reserved bacon pieces and serve warm.
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- Roasted Mediterranean cauliflower and potato pitas. Roasted cauliflower and potatoes are filling and delicious enough without assistance.
- Mini Mediterranean tuna pita wraps. From the oil-packed tuna and the Kalamata olives to the Israeli salad and minty yogurt sauce, everything about these quick sandwiches comes with full-on Mediterranean flavor.
- Greek salmon pita sandwich. Salmon packed in pouches is a super-convenient way to get in your omega-3 fatty acids without a hefty price tag.
- Roasted harissa sweet potato and chicken pitas. Harissa powder adds a just-spicy-enough touch to the fiber-rich mix of chickpeas and sweet potatoes inside this pita.
- Lemony broccoli, chickpea, and avocado pita sandwiches. From the broccoli to the garbanzo beans, there’s no shortage of fiber in these pita pockets.
- Tempeh + sweet potato stuffed pita with cashew chipotle sauce. Between the meaty tempeh, the hearty sweet potato, and the spicy cashew sauce, there’s so much texture, flavor, and substance in these pita pockets that you’d never notice the absence of animal protein.
- Eggplant and cabbage pitas. While there’s a good amount of oil in this recipe, it’s the heart-healthy fatty acids in the olive oil that give this pita pocket a nutritional kick in the butt.
- Spicy chickpea edamame salad pitas. Want to pump up your pita with plant based protein? Stir chickpeas and edamame into Greek yogurt.
- Baked falafel. We never met a fried falafel we didn’t like (apart from one that insulted our hats) but these baked ones are just as tasty.
- BBQ tofu pita. Tofu tends to adopt whatever flavors it’s cooked in. And who doesn’t love a BBQ? Those looking for a smoky, meat-free powerhouse of a pita need look no further.
AVOCADO BREAKFAST PITA - BUDGET BYTES
From budgetbytes.com
5/5 (4)Total Time 10 minsServings 1Calories 325 per serving
- Cook the egg in a skillet over medium heat. Season with salt and pepper. Just before removing from the pan, add sriracha or your favorite hot sauce.
- While the egg is cooking, slice the avocado. Place the avocado slices inside the pita and smoosh them over the surface of one side of the pita with the back of a spoon or a knife.
- Stuff the spinach and egg into the pita as well. Either serve as is or cook the pita in the skillet on both sides to make it crispy.
RECIPE: A BETTER BREAKFAST PITA POCKET | WHOLE FOODS MARKET
From wholefoodsmarket.com
Servings 2Calories 340 per servingTotal Time 15 mins
- Add eggs, salt and pepper and cook, stirring gently, until fluffy and cooked through, 3 to 4 minutes.
6 CREATIVE PITA SANDWICH IDEAS - ONE GREEN PLANET
From onegreenplanet.org
Estimated Reading Time 6 mins
- Classic Falafel. Nothing beats warm, authentic falafel. Typically made from ground chickpeas and fava beans, falafel is full of healthy fats and loaded with protein.
- Hearty Veggie. A hearty, vegetable stuffed pita sandwich is wholesome and filling when done right. Start with a great spread. Try this Fresh Pumpkin and Kale Hummus or this Red Pepper Hummus, both containing protein, flavor, and fiber.
- Greek Salad. Jodi Alcock/Flickr. Greek salad is ideal for a pita sandwich stuffer and can be great for a make-ahead lunch or even to bring to a picnic. Before assembling your Greek salad, first learn how to make a plant-based, nutrition packed salad.
- Caesar Salad. Tangy, creamy and hearty — there is nothing quite like a classic Caesar salad. Making this salad plant-based without eggs, cream, or anchovies is simple and tastes great in a pita pocket.
- Breakfast Pita. Advertisement. Want a super easy way to get your vegetables in the morning? Make a breakfast pita pocket! Scramble up some tofu for protein and throw in some veggies for extra nutrients and you’ve got yourself a perfect breakfast sandwich.
- BLT. A change from normal bread, a vegan BLT pita is a nice twist on this quintessential sandwich. A vegan BLT is the easiest sandwich you can make and with only three ingredients, you can’t mess this one up!
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4.5/5 (17)Total Time 15 minsCategory Breakfast, Brunch, Weeknight DinnerCalories 408 per serving
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