Bacon and Egg Pocket

Bacon and Egg Pocket

3 0

"Bacon & egg pocket: Breakfast favourites come together in this quick and easy wrap - perfect for breakfast or lunch on the go!"

Ingredients 23 m {{adjustedServings}} servings 399 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 399 kcal
  • 20%
  • Fat:
  • 16.4 g
  • 25%
  • Carbs:
  • 44.1g
  • 14%
  • Protein:
  • 21.7 g
  • 43%
  • Cholesterol:
  • 262 mg
  • 87%
  • Sodium:
  • 964 mg
  • 39%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Whisk the eggs with the salt and pepper, reserve. Heat a large, nonstick skillet over medium heat. Add the onion and bacon. Cook, stirring, for 5 minutes or until onions and bacon are browned.
  2. Pour in the eggs. Cook, without stirring for 1 minute. Cook, stirring, for 1 to 2 minutes or until just set. Remove from the heat.
  3. Use a small knife to cut halfway around the outside edge of each pita, fold back the top flap. Spread an equal amount of the ketchup all over the inside of each pita. Lay a portion of spinach over the ketchup. Top with a portion of the scrambled egg mixture, sprinkle with cheese.
  4. Tuck the top flap of each pita inside, directly over the filling. Tightly roll the loose flap over the outside of each pita to completely enclose filling. Let stand for 5 minutes to soften cheese before serving.
Tips & Tricks
Just Ham and Eggs

This is fuss-free food at its finest.

Bacon and Potato Frittata with Greens

See how to make a simple breakfast frittata with bacon, potatoes, and chard.


  • Twists:
  • Twist 1: For family fun, involve the kids in the filling and rolling of the wraps.
  • Twist 2: For sandwiches on the go, wrap each pocket tightly in foil to keep warm.
  • Twist 3: For extra nutrients, stir a handful of chopped veggies such as peppers, cooked broccoli or corn into the onion and bacon mixture before scrambling the eggs.
  • Twist 4: Use the freshest pitas available to avoid cracks and breaks in the pocket.
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Reviews 3

  1. 3 Ratings


Perfect for a quick breakfast! I cut the recipe in half and sauteed the spinach with the onions until wilted then added the eggs. I whisked the eggs with a bit of milk in order to get them nice and fluffy. I also added some cherry tomatoes for a little color and flavor. I fried the bacon separately and didn't bother chopping it, but left it in strips. I cut the pitas in half and filled them, then placed the bacon and cheese inside and WOW - delicious! Sorry Heinz, but I left the ketchup on the side for dipping... but, I must say I'm a huge fan of the stuff!


I thought these were very tasty. My wife wasn't huge on having ketchup inside. This was very simple and I had pre-cut pita pockets. Nice recipe.

Sarah Jo

I sauteed the spinach with a little fresh minced garlic before adding in the eggs. Instead of ketchup, I chose to use a homemade salsa. We all thought this was quite tasty. This would work just as well with tortillas, too.