Bacon and Egg Pita Pockets

Bacon and Egg Pita Pockets

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  • Prep Time


  • Total Time


  • Servings



  • 2

    teaspoons Blue Bonnet® Regular Sticks

  • 1

    cup reduced-fat shredded cheddar cheese

  • 4

    large eggs

  • 4

    slices OSCAR MAYER Bacon, crisp-cooked and crumbled or sausage patties

  • 4

    whole wheat pita pocket halves

  • salt and pepper, optional


Preheat oven to 350°F. Melt Blue Bonnet in large skillet over medium heat. Break eggs into skillet. Sprinkle with salt and pepper, if desired. Reduce heat to low and cook eggs for 3 to 4 minutes or until whites are completely set and yolks start to thicken. For fried eggs over easy or over hard, turn the eggs and cook 30 seconds more (over easy) or 1 minute more (over hard). Or scramble the eggs. Place one egg in each pita half. Sprinkle with some of the cheese and bacon. Place filled pita pockets on a baking sheet and bake for 5 minutes, until cheese is melted and pita is toasted. Here's a good idea: This sandwich makes a great lunch, too. Serve with fresh fruit or carrots sticks.


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