Breakfast Pitas
The spicy filling for these pitas cooks all night in the slow cooker, so
when you get up, just fill pita breads and go!
Equipment
Ingredients
- 2 tablespoons butter
- 1 onion chopped
- 2 cloves garlic chopped
- 8 eggs beaten
- ½ teaspoon salt
- teaspoon pepper
- ½ cup salsa
- 1 cup shredded pepper jack cheese
- 4 pita breads
- 2 tablespoons chopped parsley
Instructions
- The night before, spray 2-quart slow cooker with nonstick cooking spray.
- In small skillet, melt butter over medium heat.
- Add onion and garlic; cook and stir until tender, about 5 minutes.
- Remove from heat.
- In large bowl, combine eggs, salt, and pepper and beat well.
- Stir in onion mixture, salsa, and cheese.
- Pour into slow cooker.
- Cover and cook on low for 7–8 hours.
- In the morning, stir mixture in slow cooker.
- Split pita breads and fill with egg mixture; top with parsley and serve immediately.
Notes / Tips / Wine Advice:
Pita Breads
Pita breads are available in plain and whole wheat. The wholewheat pitas are usually a bit more expensive, but you get more
fiber and B vitamins. Either type will work in just about any
recipe. Pita breads freeze really well, so when they go on sale,
buy some, repackage, and freeze up to 3 months.
Nutritional Information
Calories: 399.31 kcal | Protein: 22.75 g | Fat: 24.71 g
