Whole Wheat Breakfast Pita Pockets

There’s something about breakfast food that’s just very comforting. Call me crazy, but I prefer eggs, pancakes, and other breakfast goodies over any other meal. (Okay, not including dessert)..

On the weekends, we are typically always on the go. To help cut back on eating out so often, I often find myself packing breakfasts to take along with us on car rides to our various outings. This whole wheat protein packed pita pocket is a winner!

This recipe is super easy to make and takes less than 10 minutes from start to finish. That translates to a recipe keeper in my book!

You Need: (to make 4)

  1. 4 eggs
  2. ¼ cup of milk (not pictured)
  3. 2 strips of turkey bacon
  4. 1 small/medium white onion
  5. 2 handfuls of spinach
  6. 4 whole wheat pita pockets (I used the medium sized ones from Trader Joes)
  7. 4 wedges of Laughing Cow Cheese. I chose to use their sun dried tomato & basil flavor- it is amazing.

In a large skillet with some EVOO, sauté the onion and turkey bacon until they begin to brown. Toss in your spinach and cook down for about 30 seconds.

Add in your eggs and milk and scramble it all up on medium heat until the eggs are fully cooked.

Make a slice at the top of your pita so that it stays together. I would recommend using a butter knife- something that isn’t too sharp. Once it is cut, spread 1 wedge on the inside of each pita.

Spoon in ¼ of the egg mixture & wrap each pocket in foil so that it stays toasty for the car!

You can also wrap these in freezer bags & store for easy breakfasts throughout the week.


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