Bacon and Egg Pocket3 Reviews
- Prep: 15 min
- Cook: 8 min
- Ready In: 23 min
“Bacon & egg pocket: Breakfast favourites come together in this quick and easy wrap - perfect for breakfast or lunch on the go!” - by Heinzitup.com
Original recipe yields 6 servings
- 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.
- 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.
- 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.
- 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.
Amount Per Serving (6 total)
- 399 cal
- 16.4 g
- 44.1 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"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 fl..." See moreuffy. 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...." See more"
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