I’m trying to become the go-to expert for all things breakfast sandwich and in order to cover all my bases, I wanted to branch out into the pita world! Breakfast pitas are possible a better idea than your normal breakfast sandwich because you can stuff them completely full and they are handheld and ready to go!
For this version, I used a mix of vegetables including red peppers, sun-dried tomatoes, spinach and cherry tomatoes and two kinds of cheese.
The result is a healthy and delicious breakfast that will keep you full and energized for hours.
I think this pita ended up being large enough that it is easily splittable. My wife and I both had a half and it was a great breakfast!
Ingredients that are good in this breakfast pita
I’m having a hard time thinking of vegetables that wouldn’t go well in this breakfast pita, but these are the items that for sure are good!
- Eggs. Obviously I think eggs are important here.
- Red pepper. Or any kind of pepper.
- Scallion or onion of some sort.
- Garlic. You could leave this out if you are worried about garlic breath.
- Sun-dried tomatoes. Good for savory elements.
- Cherry tomatoes. Great fresh flavor. I kept mine uncooked for this version.
- Spinach. Makes a great base for the pita to keep the pita from getting soggy.
How to make soft scrambled eggs
There isn’t much to cook for these breakfast pitas besides the eggs so make sure you do them justice.
I started my eggs with a base of aromatics and vegetables including some garlic, scallion, red pepper, and minced sun-dried tomato.
Then I spread all that out on a griddle (or you could use a skillet) and pour in the eggs. They will cook really quickly and be sure to try to not overcook them so they don’t get rubbery and gross.
Add the cheese near the end of cooking and you can also kill the heat so as not to overcook the eggs.
Three eggs and all these veggies makes enough for two halves of really stuffed breakfast pitas!
Tips for making a good breakfast pita
Let’s dive in for a few tips on making these as good as possible!
- Toast your pita! Add a smear of butter to the pita and toast it on your griddle, just on one side so it puffs up. This will not only give your pita a crispy bottom, but also make it easier to stuff.
- Season your veggies and eggs with salt and pepper as you cook so they are seasoned well throughout.
- When you are ready to assemble your breakfast pita, add a layer of baby spinach to the bottom of the pita breads. This will make a barrier between the eggs and the pita and also give some fresh crunch.
Substitutions
If you are looking to change up the flavors here, the options are endless.
- Add more protein with some crumbled bacon or ham.
- Make it spicy by using a jalapeno or serrano pepper instead of a red pepper.
- Use egg white for a lighter breakfast.
- Leave out the scallion and garlic if you don’t like those in the morning.
Good Morning Breakfast Pita
Ingredients
- 1 large pita bread
- 1 tablespoons butter, divided
- 3 large eggs, scrambled
- ¼ cup baby spinach
- 4 cherry tomatoes, chopped
- 1 clove garlic, minced
- 1 scallion, chopped
- 1 sun-dried tomato, chopped
- 2 tablespoons red peppers, chopped
- 2 ounces cheddar cheese, grated
- 1 ounce feta cheese, crumbled
Instructions
- For pita, lightly butter one side of the pita and add to the griddle. Let cook for a minute until it puffs up. Then remove the pita and slice in half so you can stuff it.
- For the eggs, add some butter to your griddle to grease it and add the chopped red pepper, garlic, scallion and sun-dried tomato. Cook for a minute and then pour on your scrambled eggs. Let eggs cook for a minute and then use a spatula to lightly stir them until they are just set.
- Add cheddar cheese to the eggs and turn off heat on your griddle or skillet. Season the eggs with salt and pepper.
- To assemble the breakfast pita, add a layer of spinach to each half of the pita and top with tomatoes. Divide the egg mixture into two and stuff it in each pita. They should be really stuffed! Top the pita with crumbled feta.
- Serve while warm.
