Bacon, Egg, Avocado and 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:
- 2
- Prep Time:
- 8 min
- Cook Time:
- 5 min
Ingredients
Nutrition Facts
- Calories
- 505
- Fat
- 21 g
- Saturated Fat
- 6 g
- Trans Fat
- 0.1 g
- Carbohydrate
- 22 g
- Fibre
- 6 g
- Sugars
- 6 g
- Protein
- 25 g
- Sodium
- 536 mg
- Cholesterol
- 0 mg
- 2 slices reduced salt bacon, cooked and chopped
- 4 eggs
- 1/8 tsp ( 0.5 mL ) pepper
- 4 mini whole wheat pita pockets
- 1 small tomato, thinly sliced
- ½ avocado, diced
Instructions
-
In a nonstick frying pan, warm the bacon over medium heat. Remove the bacon and keep it warm.
-
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.
-
Cut the pitas open and place one or two tomato slices inside. Spoon in the 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, roll up the scrambled eggs, tomatoes, avocado, and bacon inside tortillas.