Breakfast Scramble Pocket Sandwich

A quick and easy breakfast sandwich that’s portable – A veggie scramble with bacon!! A perfect weekday breakfast.

Sandwich Ingredients – 

• 6 slices of bacon
• 2 teaspoon of olive oil
• 3/4 cup green onion bottoms
• 3/4 cup green onion tops
• 3/4 cup chopped tomatoes
• 6 eggs, beaten with 1 teaspoon cold water
• 1 cup pepper jack cheese, grated
• 2 pita pockets, cut in half

 Making the Scramble – 

Turn the oven on to 200 degrees.  Place pita pockets on the open shelf to warm.

Cook the bacon until it is crisp.  Put on a paper towel to drain the grease and cool.   Remove the oil from the pan.

Heat the olive oil in a skillet.  Lightly sauté the white part of the green onions.  Crumple the bacon and add to the pan with the tomatoes and eggs.  Cook until the eggs are set.

Sprinkle ¾ cup of the cheese over the top and allow to melt.

Add the green onions, mix gently and remove from heat.

Remove pockets from the oven and fill each half with ¼ the egg mixture.  Top with the remaining ¼ cup cheese split between the four sandwiches.  Serve hot!

Makes 4 servings (unless you’re really hungry – then only two).

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Breakfast Scramble Pocket Sandwich

A quick and easy to prepare breakfast you can take on the road.

Course: Breakfast, brunch

Cuisine: American

Keyword: bacon, bell pepper, eggs, green onion, pepper jack cheese, pita

Servings: 4 servings

Author: HelenFern

Ingredients

• 6 slices bacon
• 2 teaspoons olive oil
• 3/4 cup chopped green onion tops
• 3/4 cup chopped green onion bottoms
• 3/4 cup chopped tomatoes
• 6 large eggs, beaten with 1 teaspoon of cold water
• 1 cup grated pepper jack cheese
• 2 whole pita pockets, cut in half

Instructions

1. Turn the oven on to 200 degrees.  Place pita pockets on the open shelf to warm.

2. Cook the bacon until it is crisp.  Put on a paper towel to drain the grease and cool.   Remove the oil from the pan.

3. Heat the olive oil in a skillet.  Lightly sauté the white part of the green onions. 

4. Crumple the bacon and add to the pan with the tomatoes and eggs.  Cook until the eggs are set.

5. Sprinkle ¾ cup of the cheese over the top and allow to melt.

6. Add the green onions, mix gently and remove from heat.

7. Remove pockets from the oven and fill each half with ¼ the egg mixture.  Top with the remaining ¼ cup cheese split between the four sandwiches.  Serve hot!

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