Best 5 Crispy Breakfast Pita Recipes

BREAKFAST PITA POCKETS

Breakfast Pita Pockets image

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!

Provided by SJKANG

Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes

Time 25m

Yield 2

Number Of Ingredients 5

Ingredients

2 slices bacon
2 links pork sausage
2 slices Canadian-style bacon
3 eggs, beaten
1 pita bread, cut in half

Steps:

Place bacon, sausage, and Canadian-style bacon in a medium skillet over medium heat. Fry until evenly brown; drain. Crumble bacon, and chop sausage.
Mix eggs into the skillet, and scramble with the bacon and sausage until no longer runny.
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.

Nutrition Facts : Calories 421.9 calories, Carbohydrate 17.9 g, Cholesterol 331 mg, Fat 27.4 g, Fiber 0.7 g, Protein 24.8 g, SaturatedFat 8.5 g, Sodium 993.3 mg, Sugar 1 g

BREAKFAST PITAS

Breakfast Pitas image

My husband and I like these pita pockets all by themselves for a quick breakfast. When you want a larger meal, serve hash brown potatoes and fruit on the side. -Peggy Blattel, Cape Girardeau, Missouri

Provided by Taste of Home

Categories Breakfast Brunch

Time 15m

Yield 2 servings.

Number Of Ingredients 9

Ingredients

1 cup cubed fully cooked ham
1/3 cup chopped onion
1/3 cup chopped green pepper
2 tablespoons butter
3 large eggs, lightly beaten
1/2 cup shredded cheddar cheese
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
2 pita breads (6 inches), halved and warmed

Steps:

In a large skillet, saute the ham, onion and green pepper in butter until tender. Add eggs; cook and stir over medium heat until eggs are almost set. Add the cheese, seasoned salt and pepper. Cook and stir until eggs are completely set. Spoon into pita halves.

Nutrition Facts : Calories 608 calories, Fat 34g fat (17g saturated fat), Cholesterol 417mg cholesterol, Sodium 1978mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 2g fiber), Protein 34g protein.

CRISPY PITA BLT'S

Crispy Pita BLT's image

Pack this sandwich full of fresh produce from your garden or the local farmers market. You'll wow lunch guests with just-picked flavor. - Mary Miller, Poplarville, Mississippi

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1/3 cup mayonnaise
1 garlic clove, minced
1/4 teaspoon grated lemon zest
1/4 cup all-purpose flour
3/4 cup fat-free milk
1 cup panko bread crumbs
2 medium yellow summer squash, cut into 1/4-inch slices
2 jalapeno peppers, seeds removed and cut into 1/4-inch slices
Cooking spray
8 pita pocket halves
8 romaine leaves
8 slices tomato
16 cooked bacon strips, halved

Steps:

In a small bowl, mix the mayonnaise, garlic and lemon zest. Cover and chill until serving., Place flour, milk and bread crumbs in three separate shallow bowls. Coat squash and jalapeno slices with flour, then dip in milk and coat with bread crumbs. Place on baking sheets coated with cooking spray. Spritz vegetables with additional cooking spray., Bake at 475° for 12-14 minutes or until golden brown, turning once., Spread mayonnaise mixture inside pita halves; fill with lettuce, tomatoes, bacon and breaded vegetables. Serve immediately.

Nutrition Facts :

HARVEST BREAKFAST PITAS

Harvest Breakfast Pitas image

Here's a great use for leftover roasted root vegetables. The ingredients are flexible; onion, mushroom, tomato, cilantro, and avocado slices also work well. Good with a hot sauce like Cholula® and polenta or grits.

Provided by Stevanda

Categories Breakfast and Brunch Meat and Seafood Chicken

Time 1h21m

Yield 4

Number Of Ingredients 12

Ingredients

1 cup peeled, seeded, and cubed butternut squash
1 cup peeled and cubed sweet potatoes
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon ground black pepper
2 links apple chicken sausage (such as Aidells®), thinly sliced and quartered
4 eggs
2 cups fresh baby spinach
1 tablespoon red pepper flakes, or to taste
1 cup canned black beans, rinsed and drained
2 tablespoons goat cheese, or to taste
2 large whole-wheat pita breads, toasted and halved

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Combine butternut squash, sweet potatoes, olive oil, salt, and pepper in a storage container. Cover with lid and shake well until fully coated. Place vegetables onto a baking sheet.
Bake in the preheated oven until vegetables are easily pierced with a fork, about 45 minutes.
Place chicken sausage in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Reduce heat to medium-low; add eggs, spinach, and red pepper flakes. Cook and stir until eggs are set, about 5 minutes. Mix in black beans; cook until heated through, about 1 minute. Add goat cheese.
Fill pita breads with scrambled eggs and baked vegetables.

Nutrition Facts : Calories 382.9 calories, Carbohydrate 40.4 g, Cholesterol 240.8 mg, Fat 15.9 g, Fiber 7.6 g, Protein 21.2 g, SaturatedFat 4.6 g, Sodium 1277.5 mg, Sugar 3.3 g

CRISPY PITA PIZZA

Crispy Pita Pizza image

These pizzas will beat any order out! Experiment with other toppings but try keeping the peppers and cheese as the basis. When oiling the baking sheet, you may want to drizzle a little olive oil on the pita breads themselves before adding the toppings.

Provided by TishT

Categories Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

3 medium red bell peppers
2 tablespoons tomato paste
2 tablespoons fresh oregano, chopped
2 tablespoons prepared pesto sauce
4 pita breads, about 6 inches
1 1/2 ounces sun-dried tomatoes, cut into strips
7 ounces chorizo sausage, sliced
7 ounces mushrooms, sliced
2 ounces pitted kalamata olives
8 thin slices fresh mozzarella cheese
2 ounces shaved parmesan cheese

Steps:

Heat oven to 350 degrees F.
Quarter peppers; remove seeds and membreanes.
Broil peppers under hot broiler skin side up until skin blisters and blackens.
Transfer to plastic bag until cool enough to handle, then peel away the skin.
Blend or process peppers until finely chopped; stir in tomato paste and oregano.
Spread pesto on each pita, leaving a 1/2" border around edge.
Top pesto with pepper mixture and sprinkle with tomato strips.
Place ring of chorizo slices around each pizza and top with mushrooms and olives.
Carefully lay cheeses on top.
Arrange pizzas on lightly greased baking sheet and bake until cheese is lightly browned, 15-20 minutes.
Serve immediately.