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 this Greek Scrambled Egg Pockets Recipe, served in pita bread. I love this recipe for camping or a cozy beach house!
What is pita bread?
Pita bread is a Greek or Arabic hollow 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!
Get the Recipe:
Greek Scrambled Egg Pockets Recipe
- 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
- 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!
Originally posted May 2012.
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.
