Quick Breakfast in a Pita

Quick Breakfast in a Pita

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"Pita bread sandwiches with scrambled eggs and potatoes. Very quick. I sometimes make it for myself when I'm rushed. This recipe is great for using up leftovers, and is very versatile: you can add any other seasonings you like, and you can use egg substitute if you prefer."
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7 m servings 184 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 184 kcal
  • 9%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 24g
  • 8%
  • Protein:
  • 9.7 g
  • 19%
  • Cholesterol:
  • 186 mg
  • 62%
  • Sodium:
  • 232 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Place pita bread in oven to warm.
  2. Heat a medium skillet over high heat. Coat with cooking spray. Add potatoes and saute until lightly browned, about 5 minutes. Reduce heat to medium and add eggs. Mix gently until eggs are firm, about 45 seconds. Season with salt and pepper. Remove pita from oven. Stuff pita with potato and egg mixture. Eat immediately.


  1. 32 Ratings

Most helpful positive review

Great recipe for a "Quick Breakfast"! I made this for my husband to take to work. I added just a touch of milk to the eggs to get them nice and fluffy. I also used the recipe for "Herbie's Home ...

Most helpful critical review

Not bad, a little dry. Much improved by topping with chunky salsa.

Great recipe for a "Quick Breakfast"! I made this for my husband to take to work. I added just a touch of milk to the eggs to get them nice and fluffy. I also used the recipe for "Herbie's Home ...

Very good. I cook my potatoes with garlic, onion, and a touch of olive oil. I also add bacon, cheese, and avocado. My husband loves these!! And my two and half year old too!YUM!

I've made a dish like this before but my boyfriend doesn't eat eggs. Crumbled up, sauteed tofu (with garlic, onion and spices) makes a delicious subsitute for the egg. Yum yum!

This was okay but the potatoes made the pita really dense. I thought it would be better with the scrambled eggs and something like tomato or broccoli. Then serve the potatoes on the side. But...

We made this as is, except added another egg for 1 1/2 per person. Well, I have to say that I was blown away! Not that this recipe is all that complex, but the idea is so gooooood. Don't know...

My husband loved this recipe...if you don't add any "extras" it's a wonderful low point Weight watchers breakfast!

A good recipe, but it can be made much better by adding chopped cooked bacon, sausage patty or link into the skillet when cooking the eggs. Divide the egg minture into the pitas and top with a l...

This is a great idea, so easy and so yummy!

Thanks for the great idea! I added some garlic powder and a few dashes of Tapatio. It was fantastic!

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