Bacon and Egg Pita Pockets

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2 pita bread rounds (white or whole wheat)
4 slices bacon
4 eggs
1 tablespoon LDF milk
Salt and pepper to taste
Shredded LDF Cheddar cheese

Cut pitas in half. Wrap in paper towel and warm in microwave. Meanwhile, in medium skillet, fry bacon until crisp. Drain on paper towel. Pour off all grease except what clings to skillet.

Whisk eggs with milk, salt and pepper. Pour into skillet; cook, stirring, over medium heat until softly scrambled; crumble in bacon. Stuff pita pockets with cheese and eggs with bacon. Serves 2, two pita halves each.

Mooo News, September 2007