Beef And Egg Pockets Recipe

Name: Beef And Egg Pockets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb. extra lean ground beef; 3/4 tsp. salt; 1/4 tsp. pepper; 1/3 c. milk; 1 Tbsp. instant minced onion; 6 eggs, slightly beaten; 1 c. (4 oz.) shredded Cheddar cheese; 4 whole wheat or white pita pocket; sliced tomatoes; fresh alfalfa sprouts

Servings: persons

1/2 lb. extra lean ground beef
3/4 tsp. salt
1/4 tsp. pepper
1/3 c. milk
1 Tbsp. instant minced onion
6 eggs, slightly beaten
1 c. (4 oz.) shredded Cheddar cheese
4 whole wheat or white pita pocket
sliced tomatoes
fresh alfalfa sprouts

1
In large frying pan, cook beef over high heat, stirring, until pinkness is gone.
2
Sprinkle with salt and pepper.
3
Remove from heat.
4
Mix together milk and onion.
5
Combine with eggs.
6
Place pan over medium heat.
7
Stir egg mixture into beef, stirring to scramble.
8
When eggs begin to set, stir in cheese.
9
Continue cooking until cheese melts and eggs are set.
10
Cut pockets in halves.
11
Place about 1/3 cup of hot mixture into each pocket.
12
Add tomato slices and alfalfa sprouts.
13
Serve 2 filled halves per person.

614

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 lb. extra lean ground beef, 3/4 tsp. salt, 1/4 tsp. pepper, 1/3 c. milk, and more.

Yes, Beef And Egg Pockets 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.

Beef And Egg Pockets

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