Bacon and Egg Pita Pockets

A hearty dinner ready in just 40 minutes! Check out these pocket sandwiches made with bacon, eggs and spices.

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  • prep time 40 min
  • total time 40 min
  • ingredients 7
  • servings 4
 

Ingredients

6
eggs
1/3
cup Alfredo sauce (from a jar or container)
1/4
cup real bacon pieces
1/8
teaspoon onion powder
1
tablespoon chopped fresh parsley
Dash of pepper
2
pita (pocket) breads (each 6 inches in diameter)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Put the eggs in the saucepan and add enough water to cover the eggs so the tops of the eggs are 1 inch below the top of the water. Put the saucepan on top of the stove and turn the heat to medium-high. When the water boils, take the saucepan off the heat and put the cover on top. Let the covered saucepan stand for 18 minutes. Then take off the cover and put the saucepan in the sink. Run cold water over the eggs until they don't feel warm anymore.
  • 2 Take the eggs out of the cold water and lightly tap the egg on a tabletop or other hard surface to crack the shell all over. Then roll the egg between your hands to loosen the shell. Starting at the large end of the egg, peel off the shell. Use the table knife to chop the eggs into bite-size pieces on the cutting board. Put the chopped eggs in the bowl.
  • 3 Measure out the Alfredo sauce and the bacon pieces. Put them in the bowl. Measure out the onion powder. Add it in the bowl, too.
  • 4 Rinse about 2 handfuls of parsley with cold water. Pat it dry with a paper towel. Use the kitchen scissors to snip the leafy part of the parsley into little pieces. Measure out 1 tablespoon. Toss the parsley into the bowl. Sprinkle a little pepper into the bowl, too. Mix it all up with the wooden spoon.
  • 5 Use the sharp knife to cut each pita bread in half on the cutting board. You should now have 4 halves. Open the halves to make pockets. Spoon the egg mixture into each of the pockets.
  • 6 Wrap each pocket sandwich loosely in plastic wrap or waxed paper. Microwave each sandwich on High 20 to 30 seconds, until warm. Be careful when you take the plastic wrap off the sandwiches because hot steam may come out.
  • 1 Put the eggs in the saucepan and add enough water to cover the eggs so the tops of the eggs are 1 inch below the top of the water. Put the saucepan on top of the stove and turn the heat to medium-high. When the water boils, take the saucepan off the heat and put the cover on top. Let the covered saucepan stand for 18 minutes. Then take off the cover and put the saucepan in the sink. Run cold water over the eggs until they don't feel warm anymore.
  • 2 Take the eggs out of the cold water and lightly tap the egg on a tabletop or other hard surface to crack the shell all over. Then roll the egg between your hands to loosen the shell. Starting at the large end of the egg, peel off the shell. Use the table knife to chop the eggs into bite-size pieces on the cutting board. Put the chopped eggs in the bowl.
  • 3 Measure out the Alfredo sauce and the bacon pieces. Put them in the bowl. Measure out the onion powder. Add it in the bowl, too.
  • 4 Rinse about 2 handfuls of parsley with cold water. Pat it dry with a paper towel. Use the kitchen scissors to snip the leafy part of the parsley into little pieces. Measure out 1 tablespoon. Toss the parsley into the bowl. Sprinkle a little pepper into the bowl, too. Mix it all up with the wooden spoon.
  • 5 Use the sharp knife to cut each pita bread in half on the cutting board. You should now have 4 halves. Open the halves to make pockets. Spoon the egg mixture into each of the pockets.
  • 6 Wrap each pocket sandwich loosely in plastic wrap or waxed paper. Microwave each sandwich on High 20 to 30 seconds, until warm. Be careful when you take the plastic wrap off the sandwiches because hot steam may come out.

EXPERT TIPS

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Expert Tips

Medium saucepan with lid (2 quart) Table knife Cutting board Measuring cups Medium bowl Measuring spoons Paper towel Kitchen scissors Wooden spoon Sharp knife Spoon Microwavable plastic wrap or waxed paper

If you're not going to eat the pocket sandwiches right away, be sure to store the bacon and the egg salad mixture in the bowl covered with plastic wrap in the refrigerator.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Pita Pocket
Calories
280
(
Calories from Fat
150),
% Daily Value
Total Fat
17g
17%
(Saturated Fat
7g,
7%
Trans Fat
0g
0%
),
Cholesterol
345mg
345%;
Sodium
420mg
420%;
Total Carbohydrate
17g
17%
(Dietary Fiber
0g
0%
  Sugars
1g
1%
),
Protein
15g
15%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
0%;
Calcium
10%;
Iron
10%;
Exchanges:
1 Starch; 2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.
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