Mexican Egg Pockets Recipe

Name: Mexican Egg Pockets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 eggs; 1/4 c. milk; 2 tsp. chopped chives; 1/4 tsp. salt; 1 Tbsp. butter; 2 pita breads halved; 1 c. chopped tomatoes; 1/4 c. chopped green pepper; 1/4 c. chopped green onions with tops; 1/2 c. shredded Cheddar cheese; 1/4 bottle taco sauce

Servings: persons

4 eggs
1/4 c. milk
2 tsp. chopped chives
1/4 tsp. salt
1 Tbsp. butter
2 pita breads halved
1 c. chopped tomatoes
1/4 c. chopped green pepper
1/4 c. chopped green onions with tops
1/2 c. shredded Cheddar cheese
1/4 bottle taco sauce

1
Beat together the eggs, milk, chives and salt.
2
In a 7 to 8-inch omelet pan or skillet over medium heat, heat butter until just hot enough to sizzle a drop of water.
3
Pour in egg mixture. As mixture begins to set, gently draw an inverted pancake turner completely across bottom and sides of pan, forming large, soft curds.
4
Continue until eggs are thickened, but still moist.
5
Do not stir constantly.
6
Place pita bread halves upright in loaf pan. Fill each half with 1/4 of the cooked eggs, tomatoes, pepper and onions.
7
Sprinkle with cheese.
8
Bake in a preheated 350u00b0 oven just until cheese is melted, about 5 to 10 minutes.
9
Top each pita half with 1 teaspoon taco sauce.
10
Serve immediately.

319

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 11 ingredients. The key ingredients include: 4 eggs, 1/4 c. milk, 2 tsp. chopped chives, 1/4 tsp. salt, and more.

Yes, Mexican Egg Pockets falls under the General 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.

Mexican Egg Pockets

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