Bacon & Egg Pita Pockets
It is an excellent pita recipe, very easy to make, and quick.
Yield
2 servingsPrep
5 minCook
3 minReady
8 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
pita bread rounds
whole wheat |
* |
| 4 | slices |
bacon
|
|
| 4 | large |
eggs
|
|
| 1 | tablespoon |
milk
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
cheddar cheese
shredded |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
pita bread rounds
whole wheat |
* |
| 4 | slices |
bacon
|
|
| 4 | large |
eggs
|
|
| 15 | ml |
milk
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
cheddar cheese
shredded |
*
|
Directions
Cut pitas in half.
Wrap in paper towel and warm in microwave.
Meanwhile, in medium skillet, fry bacon until crisp.
Drain on paper towel.
Pour off all grease except what clings to skillet.
Whisk eggs with milk, salt and pepper.
Pour into skillet; cook, stirring, over medium heat until softly scrambled; crumble in bacon.
Stuff pita pockets with cheese and eggs with bacon.
