Bacon, Egg, Avocado & Tomato Breakfast Pocket
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.
- Serves:
- 4
- Prep Time:
- 8 min
- Cook Time:
- 5 min
Ingredients
Nutrition Facts
- Calories
- 223
- Fat
- 11 g
- Saturated Fat
- 3 g
- Trans Fat
- 0 g
- Sodium
- 244 mg
- Sugars
- 1 g
- Protein
- 12 g
- Fibre
- 3 g
- Carbohydrate
- 22 g
- Cholesterol
- 0 mg
- 2 slices reduced salt bacon, cooked and chopped
- 4 eggs
- 1/8 tsp ( 0.5 mL ) pepper
- 2 whole wheat pita pockets
- ½ avocado, diced
- 1 tomato, sliced
Instructions
-
Warm bacon in non-stick skillet over medium heat.
-
Whisk eggs and pepper in small bowl; pour into skillet. As mixture begins to set, gently move spatula across bottom and sides of skillet to form large, soft curds. Cook until eggs are thickened and no visible liquid egg remains.
-
Cut pitas in half; open halves and place tomato slices inside. Spoon in scrambled eggs, avocado, and bacon.
Notes
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, use whole wheat tortillas. Roll up scrambled eggs, tomatoes, avocado, and bacon inside of tortilla.