Bacon, Egg, Avocado and Tomato Breakfast Pocket

Serves 2
Prep Time 8 min
Cook Time 5 min
Print Recipe
Short on time? Here’s a protein packed lunch idea that's quick and easy to prepare. Bacon, eggs, avocado and tomato turn an otherwise humdrum B.L.T. into a delicious meal on-the-go.

Ingredients

  • 2 slices reduced salt bacon, cooked and chopped
  • 4 eggs
  • ⅛ tsp (0.5 mL) pepper
  • 4 mini whole wheat pita pockets
  • 1 small tomato, thinly sliced
  • ½ avocado, diced

Instructions

  • Step 1

    In a nonstick frying pan, warm the bacon over medium heat. Remove the bacon and keep it warm.

  • Step 2

    In a small bowl, whisk the eggs and pepper; pour into the frying pan. As the eggs begin to set, gently move a spatula across the bottom and sides of the pan to form large, soft curds. Cook until the eggs are thickened and no visible liquid egg remains.

  • Step 3

    Cut the pitas open and place one or two tomato slices inside. Spoon in the scrambled eggs, avocado, and bacon.

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Variations

  • Cheese B.E.A.T.: Instead of bacon, use 2 oz (60 g) sliced Brie or shredded Cheddar or mozzarella.
  • Veggie B.E.A.T.: Replace bacon with more veggies, such as chopped sweet red or green pepper and one grated carrot.
  • B.E.A.T. in a Tortilla: Instead of pita bread, roll up the scrambled eggs, tomatoes, avocado, and bacon inside tortillas.

Nutrition Facts

Per serving
Calories505
Fat21 g
Saturated Fat6 g
Trans Fat0 g
Carbohydrate22 g
Fibre6 g
Sugars6 g
Protein25 g
Sodium536 mg