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Bacon and Egg Pita Pockets

  • Prep 30 min
  • Total 10 min
  • Ingredients 7
  • Servings 4

Ingredients

6
eggs, cooked, peeled
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)

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Pita Pocket
Calories
290
Calories from Fat
140
% Daily Value
Total Fat
16g
25%
Saturated Fat
7g
35%
Trans Fat
0g
Cholesterol
345mg
115%
Sodium
550mg
23%
Potassium
190mg
5%
Total Carbohydrate
19g
6%
Dietary Fiber
0g
0%
Sugars
1g
Protein
16g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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

A hearty dinner ready in just 30 minutes! Check out these pocket sandwiches made with bacon, eggs and spices.

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.

Directions

  • 1 Use the table knife to chop the eggs into bite-size pieces on the cutting board. Put the chopped eggs in the bowl.
  • 2 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.
  • 3 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.
  • 4 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.
  • 5 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.

A hearty dinner ready in just 30 minutes! Check out these pocket sandwiches made with bacon, eggs and spices.

Rate and Comment

A hearty dinner ready in just 30 minutes! Check out these pocket sandwiches made with bacon, eggs and spices.