Bacon-and-Egg Pitas

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 183.6
  • Total Fat: 7.1 g
  • Cholesterol: 120.2 mg
  • Sodium: 384.9 mg
  • Total Carbs: 15.7 g
  • Dietary Fiber: 1.4 g
  • Protein: 11.7 g

View full nutritional breakdown of Bacon-and-Egg Pitas calories by ingredient
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Great make-ahead breakfast! Great make-ahead breakfast!
Number of Servings: 8


    4 large eggs
    1.5 cups 1% milk (or you can use fat-free but I put 1% in mine)
    1 Tbs. whole wheat flour (or all-purpose flour if you want, but I use whole wheat)
    1/4 t. salt
    1/8 t. pepper
    1 cup shredded reduced-fat cheddar cheese (I used the 2% milk shredded cheddar cheese)
    3/4 cup finely chopped broccoli (make it into little florets)
    4 slices packaged ready-to-serve cooked bacon, chopped
    4 whole-wheat pita breads, cut in half


1. Heat oven to 350 degrees F. Lightly coat a 2-quart square baking dish with nonstick cooking spray; set aside.
2. In a medium bowl, whisk together eggs, milk, flour, salt and pepper until smooth. Stir in cheese, broccoli, and bacon. Pour mixture into prepared pan.
3. Bake for 30 to 35 minutes* or until the center is just set. Remove and cool slightly, about 10 minutes. Cut into 8 triangles and serve in pita halves, or refrigerate, covered, and reheat the next morning in the microwave.
Makes 8 servings (half a pita pocket per serving, with one triangle of egg stuff in each pocket)
*Note: It took my oven about 40-45 minutes for the egg to be set, so you might have to adjust it for your oven. Mine seems to be slow to cook though.
One more thing: I thought they were a little dry, so I added a little lite mayo inside my pita pocket after I heated it up in the morning. Also, I microwaved the egg inside the pita pocket but it seemed not to heat evenly so you might try heating it separately.

Number of Servings: 8

Recipe submitted by SparkPeople user KDA1981.

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