Bacon and Egg Pocket

Bacon and Egg Pocket

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"Bacon & egg pocket: Breakfast favourites come together in this quick and easy wrap - perfect for breakfast or lunch on the go!"
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23 m servings 399 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 399 kcal
  • 20%
  • Fat:
  • 16.4 g
  • 25%
  • Carbs:
  • 44.1g
  • 14%
  • Protein:
  • 21.7 g
  • 43%
  • Cholesterol:
  • 262 mg
  • 87%
  • Sodium:
  • 964 mg
  • 39%

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.


  • Prep

  • Cook

  • Ready In

  1. Whisk the eggs with the salt and pepper, reserve. Heat a large, nonstick skillet over medium heat. Add the onion and bacon. Cook, stirring, for 5 minutes or until onions and bacon are browned.
  2. Pour in the eggs. Cook, without stirring for 1 minute. Cook, stirring, for 1 to 2 minutes or until just set. Remove from the heat.
  3. Use a small knife to cut halfway around the outside edge of each pita, fold back the top flap. Spread an equal amount of the ketchup all over the inside of each pita. Lay a portion of spinach over the ketchup. Top with a portion of the scrambled egg mixture, sprinkle with cheese.
  4. Tuck the top flap of each pita inside, directly over the filling. Tightly roll the loose flap over the outside of each pita to completely enclose filling. Let stand for 5 minutes to soften cheese before serving.


  • Twists:
  • Twist 1: For family fun, involve the kids in the filling and rolling of the wraps.
  • Twist 2: For sandwiches on the go, wrap each pocket tightly in foil to keep warm.
  • Twist 3: For extra nutrients, stir a handful of chopped veggies such as peppers, cooked broccoli or corn into the onion and bacon mixture before scrambling the eggs.
  • Twist 4: Use the freshest pitas available to avoid cracks and breaks in the pocket.


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Perfect for a quick breakfast! I cut the recipe in half and sauteed the spinach with the onions until wilted then added the eggs. I whisked the eggs with a bit of milk in order to get them nice ...

I thought these were very tasty. My wife wasn't huge on having ketchup inside. This was very simple and I had pre-cut pita pockets. Nice recipe.

I sauteed the spinach with a little fresh minced garlic before adding in the eggs. Instead of ketchup, I chose to use a homemade salsa. We all thought this was quite tasty. This would work just ...

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