Breakfast Pita Pockets

Breakfast Pita Pockets


"A good substitute for the plain old omelet. You can use a variety of ingredients; however, I like the all meat version. Serve with salsa and ketchup!"

Ingredients 25 m {{adjustedServings}} servings 422 cals

Serving size has been adjusted!

Original recipe yields 2 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 422 kcal
  • 21%
  • Fat:
  • 27.4 g
  • 42%
  • Carbs:
  • 17.9g
  • 6%
  • Protein:
  • 24.8 g
  • 50%
  • Cholesterol:
  • 331 mg
  • 110%
  • Sodium:
  • 993 mg
  • 40%

Based on a 2,000 calorie diet

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  • Prep

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  • Ready In

  1. Place bacon, sausage, and Canadian-style bacon in a medium skillet over medium heat. Fry until evenly brown; drain. Crumble bacon, and chop sausage.
  2. Mix eggs into the skillet, and scramble with the bacon and sausage until no longer runny.
  3. Place pita bread in a microwave, and heat on High about 30 seconds, until warm. Spoon the egg mixture into the pita bread halves, and serve warm.
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Reviews 18

  1. 23 Ratings


Too much meat for one pita, so I just used the Canadian bacon. I scrambled the eggs the way I normally do (added a little garlic and onion powders) put that in the pita along with the Canadian bacon and some cheese.


This is great for brunch! It was a big success here since no one likes omlets or traditional breakfasts anymore. I fried 1/2 pound of breakfast sausage and ground it in the blender after it was cooked. Then I stirred in 4 egg whites and added 1/2 chopped green pepper and 1 chopped romano tomato and cooked until the eggs were done then sprinkled with shredded cheddar cheese and stuffed into pita pockets. Blending it up makes it easier to eat since pitas are fairly fragile. I served with hash browns.


This recipe was very good except I didn't have any pita pocketss so instead I fried and egg and layeredit on taost with the sausage links cut in half length-wise and bacon. My husband loved it!!!