Mini Breakfast Taco Pita Circles

Breakfast has long been celebrated as the most important meal of the day, providing the essential fuel needed to kickstart our mornings. While traditional breakfast options like pancakes and cereal have their place, why not shake things up with a delicious and satisfying dish that’s both convenient and full of flavor? Enter the Mini Breakfast Taco Pita Circles. This innovative recipe combines the familiar comfort of breakfast tacos with the delightful texture of pita pockets, resulting in a bite-sized treat that’s perfect for busy mornings or leisurely brunches.

Start your day right with Mini Breakfast Taco Pita Circles, a scrumptious twist on traditional breakfast. These bite-sized delights combine the comfort of breakfast tacos with the soft texture of pita bread, making them perfect for both busy mornings and leisurely brunches. Packed with nutritious ingredients like eggs, avocado, and fresh veggies, they’re easily customizable to suit your taste. Dive into a flavorful breakfast experience that promises satisfaction and energy to fuel your day!

Print Recipe Pin Recipe

Ingredients

4 small pita pockets

4 large eggs

1/4 cup milk

1/2 cup shredded cheddar cheese

1/2 avocado, diced

1/2 cup cooked and crumbled breakfast sausage or broccoli for a vegetarian option

1/4 cup diced tomatoes

1/4 cup chopped green onions

Salt and pepper, to taste

Salsa, for serving

Olive oil or cooking spray, for cooking

Instructions

Prepare the Pita: Preheat your oven to 350°F (175°C). Cut each pita pocket in half to create two semi-circles. Lightly brush each half with olive oil or spray with cooking spray. Place them on a baking sheet and toast in the oven for about 5-7 minutes until lightly crispy. Remove and set aside.

Prepare the Eggs: In a medium bowl, whisk together the eggs, milk, salt, and pepper until frothy.

Cook the Filling: Heat a non-stick skillet over medium heat and add the crumbled breakfast sausage (or sautéed broccoli). Cook for about 2-3 minutes until heated through. Pour in the egg mixture and let it sit for a moment before stirring. Cook until the eggs are set but still moist, around 4-5 minutes. Stir in the shredded cheese until melted.

Assemble the Taco Pitas: Take the toasted pita halves and fill each one with a spoonful of the egg and sausage mixture. Top with diced avocado, tomatoes, and chopped green onions.

Serve: Arrange the filled pita circles on a serving platter. Serve warm with salsa on the side for dipping.

Prep Time, Total Time, Servings: 15 minutes | 25 minutes | 8 mini tacos