Bacon And Egg Pocket – a delicious recipe with eggs, salt, pepper, onion, bacon, Tomato Ketchup. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Whisk the eggs with the salt and pepper, reserve. Heat a large, nonstick skillet over medium heat. Add the onion and bacon. Cook, stirring, for 5 minutes or until onions and bacon are browned.
2
Pour in the eggs. Cook, without stirring for 1 minute. Cook, stirring, for 1 to 2 minutes or until just set. Remove from the heat.
3
Use a small knife to cut halfway around the outside edge of each pita, fold back the top flap. Spread an equal amount of the ketchup all over the inside of each pita. Lay a portion of spinach over the ketchup. Top with a portion of the scrambled egg mixture, sprinkle with cheese.
4
Tuck the top flap of each pita inside, directly over the filling. Tightly roll the loose flap over the outside of each pita to completely enclose filling. Let stand for 5 minutes to soften cheese before serving.
607
kcal
Calories
42
g
Fat
13
g
Carbs
45
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 8 eggs, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1/2 cup finely chopped onion, and more.
Yes, Bacon And Egg Pocket falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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