Slow-Cooked Breakfast Pitas
This spicy breakfast pita is a breeze to make with the slow cooker. The egg, salsa, and cheese mixture is ready by morning—just fill and enjoy!
Equipment
- 2-quart slow cooker
- small skillet
- spoon
Ingrediënten
- 2 tbsp butter
- 1 onion chopped
- 2 cloves garlic chopped
- 8 eggs beaten
- ½ tsp salt
- ¼ tsp pepper
- ½ cup salsa
- 1 cup shredded pepper jack cheese
- 4 pita breads
- 2 tbsp chopped parsley
Instructies
- The night before, spray the inside of a 2-quart slow cooker with nonstick cooking spray.
- In a small skillet, melt the butter over medium heat.
- Add the chopped onion and garlic, cooking and stirring until tender, about 5 minutes.
- Remove the onion and garlic from heat and set aside.
- In a large bowl, beat the eggs with salt and pepper until well combined.
- Stir in the onion mixture, salsa, and shredded pepper jack cheese.
- Pour the mixture into the slow cooker, cover, and cook on low for 7–8 hours overnight.
- In the morning, stir the egg mixture in the slow cooker.
- Split the pita breads and fill with the egg mixture.
- Top with chopped parsley and serve immediately.
Notes / Tips / Wine Advice:
Serving Tip:
Pair with a side of fresh fruit or a light green salad for a complete breakfast.
Wine Advice:
Pair with a light mimosa or sparkling water for a refreshing start to your day.
Nutritional Information
Calories: 320 kcal | Carbohydrates: 30 g | Protein: 18 g | Fat: 18 g | Fiber: 4 g | Sugar: 5 g | Salt: 1.2 g
