Since quitting my office job I’ve been trying to do a better job of cooking and eating breakfast. I was inspired by all the breakfast foods I saw in the freezer section at the grocery store but when I look at the price and list of ingredients I decided I wouldn’t try any of those. Breakfast foods really aren’t that hard and making them yourself will be a lot cheaper and healthier than buying something from the freezer section. Plus eating stuffed breakfast pitas can actually help you lose weight. Just go light on the meat and cheese and heavy on the veggies. It’ll fill you up and you won’t be tempted to snack before lunch.
Really you can choose any combination of these ingredients. But I’ll share my 10 favorite below.
Pick an egg: whole or just the whites, scrambled, fried, or poached
Pick a meat: bacon (pork or turkey), sausage, ham, beef, chicken, turkey, whatever is leftover from dinner the night before
Pick a cheese: grated Mexican mix (my favorite), feta, cheddar, American, swiss, provolone
Pick a veggie: spinach, avocado, onions, peppers, kale, green onions, avocado, lettuce, tomato
Other extras: hash browns, tater tots, leftover potatoes or rice, hummus, chives, parsley, dill, cilantro, salsa, sriracha, salt and pepper
My usual method is to scramble the eggs in a bowl with a little water while the skillet heats over med/high heat. Pour a tiny bit of olive oil or pat of butter in the skillet. Add spinach, onions, peppers, meat, and/or potatoes or rice. Pour eggs over. Sprinkle with cheese,
I always toast my pitas before stuffing, too.
1. Greek style: Sauté spinach and chopped green onion, add egg and scramble. Sprinkle feta just before it’s done. Smear a little hummus onto one side of the pitas and fill with scrambled egg mixture.
2. Avocado Breakfast Pita: Cook egg, sprinkling with sriracha right before it’s done, add a handful of baby spinach and some sliced avocado in the pita.
3. Bacon Breakfast Pita: Cook egg, sprinkle with grated cheddar, fold egg over and add to pita with a slice of bacon that has been cut in half
4. Ham Breakfast Pita: Cook egg, sprinkle with chopped ham, fold egg over and add to pita with a slice of Swiss cheese, sliced tomato (great for after Easter or another holiday when we have some leftover ham)
5. Breakfast “Taco” Pita: sauté leftover or frozen hash browns, pour scrambled egg over, sprinkle with chorizo and grated Mexican cheese blend. Add to pita. Top with salsa.
6. Veggie Stuffed Pita: saute leftover or frozen hash browns, pour scrambled egg over, add to pita with grilled multi-colored bell peppers and onions, and sliced tomato.
7. Southwestern Pita: saute sliced jalepeno and chopped garlic, pour scrambled egg over. Sprinkle with red pepper flakes and grated Mexican cheese blend.
8. Bacon Pita #2: saute chopped bacon, scramble with egg. Sprinkle with grated pepper jack cheese just before done. Spread jalepeno jelly on one side of the pitas and fill with egg mixture.
9. Pizza Pita: Saute chopped onion, spinach, and chopped tomato (squeeze seeds and juice out before chopping). Add egg and scramble. Sprinkle with grated mozzarella cheese just before done. Add to pita with sliced Canadian bacon.
10. Bacon & Veggie Pita: Saute chopped bacon, remove from pan and saute red bell peppers & mushrooms in bacon grease. Add eggs, green onions, and chopped spinach. Scramble together. Serve in pita with salsa.
I’ve also heard many people have success with wrapping completed pita sandwiches in foil and freezing. To reheat, remove foil and microwave two minutes. I haven’t tried it with pitas but I’ve had great success with English muffin breakfast sandwiches and breakfast burritos. I’ll let you know if I try it.
Make sure you follow my Breakfast Pinterest board for more ideas!