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by Sandyon Jul 20, 2018 (updated Oct 14, 2019)
Greek Scrambled Egg Pockets Recipe for an easy outdoor breakfast or brunch. Made with feta cheese, bacon, and fresh herbs, and served in pita bread.
The warm weather is finally here, and I can’t help but think back to many summers our family spent on the Oregon coast. Pactific City, Oregon is one of our favorite beach towns, about 10 miles off Highway 101; a true gem.
Summer and weekends away are also the season for “easy” breakfasts, like thisGreek Scrambled Egg Pockets Recipe, served in pita bread. I love this recipe for camping or a cozy beach house!
Table of Contents
What is pita bread?
Pita bread is aGreek or Arabichollow unleavened bread that can be split open to hold a filling.
Pacific City, Oregon
Have you visited Pacific City, Oregon? It’s so beautiful!
At the beach, we love to lounge, snooze, read, play in the water.
The wind can make it iffy, but most times when we visit Pacific City, we luck out!
Stuffed pita bread
When’s the last time you bought pita bread, by the way? It’s so yummy (you can heat it up or not), filled with your favorite breakfast eggs (or sandwiches, like Leftover Lemon Dill Salmon or Cranberry Almond Chicken Salad or this basic chicken salad).
Greek Scrambled Egg Pockets Recipe
Spring and summer is the best time to serve breakfast outside, when the temp is just right!
A simple recipe today, perfect to wrap in foil and eat down at the the beach, or by the campfire, we love this Greek Scrambled Egg Pockets Recipe!
These pita pockets only take about 15 minutes to pull together.
Full of summer flavors, with fresh basil from the garden.
And or some reason, food always tastes better in the great outdoors! ENJOY!
5 stars (1 review)
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Get the Recipe:Greek Scrambled Egg Pockets Recipe
Prep Time: 5 minutes mins
Cook Time: 15 minutes mins
Total Time: 20 minutes mins
Yield: 8
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Ingredients
- 4 Whole Wheat pita bread pockets
- 1/2 cup basil
- 1/3 cup Greek yogurt
- 6 eggs
- 1 Tbsp. garlic
- 1 Tbsp. olive oil
- 6 strips bacon, chopped
- 1/2 tsp. salt
- 3/4 tsp. pepper
- 1/4 cup feta cheese
- 1/2 cup cherry tomatoes, cut into fourths
- 1/4 lemon to squeeze on top
Instructions
Whisk together in a medium bowl the eggs, yogurt, salt, and pepper.
Heat frying pan on medium heat. When hot, add the oil. Add the garlic, sauté until slightly golden. Add bacon and cook fully. Reduce heat to medium/low. (Drain grease if you need to.)
Add egg mixture. Allow eggs to cook slowly on low heat, stirring often.
When eggs are cooked, remove form heat. Squeeze 1/4 lemon over the eggs and sprinkle the feta, basil, and tomatoes on top.
Cut Pita pockets in half and toast lightly in toaster.
Fill each half of pita pocket with one cup of egg mixture; serve!
Notes
Originally posted May 2012.
Author: Sandy / Reluctant Entertainer
Did you make this recipe?Tag @reluctantentertainer on Instagram and hashtag it #reluctantentertainer!
More breakfast recipes: Raspberry Yogurt Cake, Easy Blueberry French Toast Casserole, Baguette Ham Overnight Breakfast Casserole, Cheesy Baked Breakfast Sliders, Banana Breakfast Cookies, and Baked French Eggs.
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- Canadian Bacon Egg Breakfast Sandwiches
- Breakfast Scrambled Eggs Nachos
- Scrambled Eggs Brunch Board
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
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Breakfast Camping Recipes
originally published on Jul 20, 2018 (last updated Oct 14, 2019)
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11 comments on “Pita Bread Greek Scrambled Egg Pockets Recipe”
Leave a comment »
Sabrina —Reply
really good serving idea (pita) with my favorite kind of scramble, nice and thank you!
Nancy —Reply
This may be a dumb question but why do you use oil in pan for frying bacon? Do you remove bacon grease before cooking eggs?
Thx sounds delish!Sandy —
Never a dumb question! You add the oil to saute the garlic. I added in you can drain the bacon grease if you need to before adding the eggs. Happy Cooking! :)
Outdoor Survival —Reply
Wheat pita bread are rich source of folate, magnesium, selenium and B vitamins. Another big health plus of eating pita is that your digestive system can work perfectly well. The rich amount of fibre in pita can have a great impact on the way your digestive works.
Kirstin —Reply
wow! these sound so yummy!
Aggie —Reply
These are so fun Sandy! Love that serving dish and I loooove your backyard!!
Patty Perkowski (@PACWP) —Reply
I found you while reading Jan Udlock’s Blog and so glad I did! Your blog came into my awareness at a time when my family really needs to get out from under life, and let the joy of living come back to us again!
Melissa —Reply
What a brilliant serving piece! This egg dish looks like the perfect recipe to shake up our breakfast routine a bit. I’ll be trying these this week. Thank you!
I havent’ seen a serving boat like this, but think I need to add it to my arsenal. Having the proper serving dishes makes all the difference to how the meal comes together. Simple things like gravy boats or a large platter make a simple meal feel special.
Darla —Reply
That is without a doubt the best serving dish for pita pockets that I’ve ever seen. I didn’t think I needed any more dishes but you’ve just proved me wrong.
Spring looks mighty nice at your house.
Darla
Liz —Reply
We would love for you to come share your yummy recipe on A Lettered Life. We are attempting our first ever Linky Party…Tasty Tuesday! Please join us! New followers, too!
