BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

January 14 2011

Bacon and Egg Pita Pockets

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2 Pita Bread Rounds (white or whole wheat), cut in half
4 slices Bacon
1 tablespoon Milk
4 Large Eggs
Salt and Pepper, to taste
Shredded Cheddar Cheese

Wrap pita halves in paper towel, and warm in microwave.

Add bacon to skillet. Cook until crisp over medium heat. Drain bacon on paper towel. Crumble.

Pour off bacon grease. Leave bacon grease that sticks to skillet bottom.

Add milk, eggs, salt and pepper to small bowl. Whisk to combine.

Add egg mixture to skillet. Stir continuously, until scrambled softly.

Add crumbled bacon to scrambled eggs.

Add cheese to eggs. Stir in until just melted.

Spoon bacon, egg, and cheese mixture into pita pockets.