Dinner Shortcuts: Pita pocket breakfast sandwich

Brandy O'Neill

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Breakfast time is the perfect time to grab and go. This dish is so delicious you can eat it in the morning and at night.

egg pita sandwich

We all know breakfast is the most important meal of the day. Too bad most mornings involve running around and sometimes skipping breakfast. This simple scrambled egg stuffed pita is the perfect simple breakfast. Plus you can easily eat it on the go.

Pita pocket breakfast sandwich

Yields 2 half pita pockets


  • 2 tablespoons butter
  • 6 large eggs, scrambled
  • Salt and pepper, to taste
  • 1/4 cup chopped sun-dried tomatoes
  • 2 handfuls spinach
  • 1/3 cup shredded sharp cheddar cheese
  • 1 pita pocket, cut in half


  1. Add butter to a large skillet and melt.
  2. Add in eggs and season with salt and pepper. Mix around until the eggs just start to scramble.
  3. Stir in sun-dried tomatoes, spinach and cheese.
  4. Cook until eggs are set, spinach is wilted and cheese is melted.
  5. Add half the mixture to each half of the pita pocket.

More egg recipes

Eggs Benedict casserole recipe
Baked eggs with sweet potatoes recipe
Avocado and egg breakfast pizza recipe

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Brandy O'Neill
Brandy is the author of the food blog, Nutmeg Nanny. In her spare time she enjoys developing recipes, baking and cooking. She is a small town girl who left the corn fields of Ohio for the scenic beauty of the Hudson Valley region of New York. Her food is influenced by her small town roots as well as her many travels around the world.