Best 3 Breakfast Pitas Recipes
Kick-start your day with a delectable culinary adventure using our scrumptious breakfast pitas! These delightful pockets of flavor are bursting with a plethora of options, catering to every taste bud's desire. From the classic yet irresistible combination of eggs, cheese, and bacon to the unique fusion of Mediterranean flavors in our falafel pitas, we have something for everyone. Dive into the zesty delight of our pesto and roasted vegetable pitas or embrace the hearty goodness of our sausage and egg-stuffed creations. Each recipe boasts its own distinct charm, ensuring a satisfying and memorable breakfast experience. Let your taste buds embark on a culinary journey as you explore our diverse selection of breakfast pitas, carefully curated to tantalize your senses and provide a delightful start to your day.
Let's cook with our recipes!
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.
MEDITERRANEAN BREAKFAST PITAS
"These pretty low-fat pitas, made with egg substitute, are great for any time of day, not just breakfast," nots Josie-Lynn Belmont of Woodbine, Georgia. They're full of flavor and healthy ingredients.
Provided by Taste of Home
Categories Breakfast Brunch Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a small nonstick skillet coated with cooking spray, cook and stir red pepper and onion over medium heat for 3 minutes. Add the egg substitute, salt and pepper; cook and stir until set., Combine the tomato, spinach and basil; spoon onto pitas. Top with egg mixture and sprinkle with feta cheese. Serve immediately.
Nutrition Facts : Calories 267 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 798mg sodium, Carbohydrate 41g carbohydrate (6g sugars, Fiber 3g fiber), Protein 20g protein. Diabetic Exchanges
CLIFF'S GREEK BREAKFAST PITAS
This hearty breakfast of bacon, eggs, sausage, and tzatziki sauce with greens, tomatoes, and onions is served in toasted pita bread rounds. This recipe was made in a Panasonic CIO and appears on an episode of the Dinner Spinner TV Show on The CW!
Provided by Clifford Hutson
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 1h35m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C). (Set countertop conduction oven to Combo 2.) Line a rimmed baking sheet with aluminum foil, extending it up the sides.
- Arrange bacon in a single layer on the foil (slight overlapping is okay as bacon will shrink). Place in preheated oven and cook until your desired level of doneness is reached, 10 and 20 minutes. (For countertop induction oven, cook bacon 8 to 10 minutes.) Transfer bacon to a paper-towel lined plate to drain and reserve bacon fat.
- Place Greek yogurt in a bowl. Cut 1 cucumber in half and grate half into the yogurt. Stir in minced garlic, white pepper, and kosher salt to make tzatziki sauce.
- Slice the remaining cucumber into thin slices and set aside.
- Heat a large skillet over medium heat. Add sausage; cook and stir until browned, 5 to 8 minutes. Transfer to a bowl. Drain grease.
- Transfer bacon fat to skillet over medium heat. Add pita rounds; toast until golden brown, about 30 seconds per side. Drain on paper towels.
- Top each pita with bacon and sausage. Layer tzatziki sauce, spring mix, Roma tomatoes, cucumber slices, and onion on each pita.
- Heat 1 tablespoon oil in a small skillet. Crack in 1 egg; cook until set but still soft, about 1 1/2 minutes per side. Place egg on top of layered pita. Repeat with remaining oil and eggs. Season with salt and pepper.
Nutrition Facts : Calories 660.9 calories, Carbohydrate 21.1 g, Cholesterol 266.4 mg, Fat 50 g, Fiber 2.2 g, Protein 31.2 g, SaturatedFat 14.9 g, Sodium 1510.3 mg, Sugar 3.8 g
Tips:
- Choose the right pita bread: Look for pita bread that is fresh and has a soft, chewy texture. You can find pita bread in the bakery section of most grocery stores.
- Heat the pita bread before filling it: This will help to make the pita bread more pliable and easier to fill. You can heat the pita bread in a toaster oven, on a griddle, or in a skillet.
- Don't overfill the pita bread: Otherwise, it will be difficult to eat. Aim to fill the pita bread with about 1/2 cup of filling.
- Use a variety of fillings: There are endless possibilities when it comes to fillings for breakfast pitas. Some popular options include eggs, cheese, bacon, sausage, vegetables, and fruit.
- Get creative with your toppings: Once you have filled your pita bread, you can top it with a variety of toppings, such as salsa, guacamole, sour cream, or hot sauce.
Conclusion:
Breakfast pitas are a quick, easy, and delicious way to start your day. They are also a great way to use up leftover ingredients. With so many different fillings and toppings to choose from, there is sure to be a breakfast pita that everyone will enjoy.
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