Best 2 Breakfast Veggie Pocket Recipe By Tasty Recipes

Craving a delicious and wholesome breakfast that's easy to make and packed with flavor? Look no further than these Veggie Pocket Recipes. These delightful pockets are bursting with fresh vegetables, savory fillings, and a variety of herbs and spices that create a symphony of flavors in every bite. Whether you're a vegetarian looking for a satisfying and nutritious meal or a meat-lover seeking a lighter and healthier option, these Veggie Pockets have something for everyone. Dive into the recipes and discover a world of culinary delights that will tantalize your taste buds and nourish your body.

From the classic Spinach and Feta Veggie Pockets to the hearty Sweet Potato and Black Bean Pockets, these recipes offer a diverse range of flavors and textures to satisfy every palate. With step-by-step instructions and helpful tips, you'll be able to whip up these Veggie Pockets with ease, making them the perfect addition to your busy weekday mornings or a leisurely weekend brunch.

Get ready to embark on a culinary journey that celebrates the goodness of vegetables and the joy of cooking. These Veggie Pocket Recipes are more than just a meal; they're an expression of creativity, health, and pure culinary bliss.

Here are our top 2 tried and tested recipes!

VEGGIE BREAKFAST CASSEROLE RECIPE BY TASTY

Veggie Breakfast Casserole Recipe by Tasty image

Here's what you need: sweet potato, mushroom, red bell peppers, broccoli floret, tomato, white onion, spinach, eggs, egg whites, milk, pepper, salt, shredded cheddar cheese

Provided by Kahnita Wilkerson

Categories Breakfast

Yield 8 servings

Number Of Ingredients 13

Ingredients

4 cups sweet potato, peeled, diced, divided
1 cup mushroom, divided
2 red bell peppers, diced, seeded, divided
1 cup broccoli floret, divided
1 cup tomato, diced, divided
½ white onion, divided
2 cups spinach, divided
8 eggs
4 egg whites
¾ cup milk
pepper, to taste
salt, to taste
1 cup shredded cheddar cheese

Steps:

Layer half of the sweet potatoes on the bottom of a greased slow cooker.
Layer half of the mushrooms, red bell peppers, broccoli florets, tomatoes, onions, and spinach.
Repeat the layers with the remaining sweet potatoes, mushrooms, red bell peppers broccoli florets, tomatoes, onions, and spinach.
In a large bowl or measuring cup, whisk together the eggs, egg whites, milk, salt, and pepper.
Pour the egg mixture over the vegetables.
Top with cheddar cheese.
Cover and cook on low for 6-8 hours.
Carefully remove lid and serve hot.
Enjoy!

Nutrition Facts : Calories 311 calories, Carbohydrate 26 grams, Fat 14 grams, Fiber 4 grams, Protein 18 grams, Sugar 11 grams

FRESH VEGGIE POCKETS

Fresh Veggie Pockets image

One summer I worked at a health food store that sold sandwiches. We were close to a college campus, so I made lots of these fresh-filled pitas for the students. Crunchy with crisp vegetables and nutty sunflower kernels, they're a fast-to-fix lunch when you're on the go. -Linda Reeves, Cloverdale, Indiana

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1 carton (8 ounces) spreadable cream cheese
1/4 cup sunflower kernels
1 teaspoon seasoned salt or salt-free seasoning blend
4 whole wheat pita breads (6 inches), halved
1 medium tomato, thinly sliced
1 medium cucumber, thinly sliced
1 cup sliced fresh mushrooms
1 ripe avocado, peeled and sliced

Steps:

In a large bowl, combine the cream cheese, sunflower kernels and seasoned salt; spread about 2 tablespoons on the inside of each pita half. Layer with the tomato, cucumber, mushrooms and avocado.

Nutrition Facts : Calories 434 calories, Fat 23g fat (9g saturated fat), Cholesterol 37mg cholesterol, Sodium 571mg sodium, Carbohydrate 48g carbohydrate (6g sugars, Fiber 8g fiber), Protein 14g protein.

Tips:

Prep the Veggies: Chop the bell pepper, onion, spinach, and mushrooms into small pieces. This will ensure they cook evenly and quickly in the pocket.
Cook the Veggies: Heat olive oil in a large skillet over medium heat. Add the chopped veggies and season with salt, pepper, and garlic powder. Sauté until the veggies are tender, about 5-7 minutes.
Assemble the Pockets: Lay out the tortillas and spoon some of the cooked veggies in the center of each tortilla. Top with cheese and fold the tortillas in half, pressing the edges together to seal.
Cook the Pockets: Heat a lightly oiled skillet over medium heat. Place the veggie pockets in the skillet and cook for 2-3 minutes per side, or until golden brown and crispy.
Serve with Dipping Sauce: Serve the veggie pockets immediately with your favorite dipping sauce, such as salsa, guacamole, or sour cream.

Conclusion:

Breakfast veggie pockets are a delicious and versatile meal that can be enjoyed for breakfast, lunch, or dinner. They are packed with healthy vegetables and cheese, and can be customized with your favorite fillings and toppings. Serve them with a dipping sauce for an extra layer of flavor and enjoy a satisfying and nutritious meal!