All the deliciousness of breakfast perfectly stuffed into a pita makes for the most amazing meal!
There’s not much to say about this post so it’ll be a quick one. You all know that breakfast is my favorite, and avocado toast is always a win. I was thinking about different variations of avocado toast – basically any kind of carb with delicious stuff piled on top of it with a fried egg on top makes for a yummy breakfast. That’s actually what inspired my avocado waffle. The other night, my sister had some friends over and had a bunch of pita bread left over. What better way to use up those carbs than to eat it for breakfast. Hence was born the breakfast pita!
The beauty of this thing is that you can put whatever you want in it. The recipe has ingredients that I decided to put in, but like many of my other recipes, I highly encourage you to substitute ingredients as you please, add or subtract as you’d like, and take your creative liberties! Probably the most popular addition would be bacon. As the recipe holds though, it’s a great vegetarian breakfast option! The other nice thing is that it’s a hand held breakfast- who doesn’t like the idea of being able to take it on the go? The only problem is that I usually overstuff mine to the max, so have to fork and knife it.
If you love breakfast, you’ll absolutely adore this. If you don’t, this may change your mind! Hugs & kisses and all my best wishes!
- 1 pita bread
- 2 fried eggs
- 1 tomato, sliced
- 1/2 Persian cucumber, sliced
- 1/2 avocado, sliced
- 1/2 cup spring mix
- Salt and pepper
- Optional additions: bacon, breakfast sausage, hummus, sweet potatoes, etc.
- Cut the pita bread in half and toast.
- While pita is toasting, fry 2 eggs and season with salt and pepper.
- Stuff both halves of the pita bread with the vegetables and fried egg. Add additional ingredients if desired.