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Hearty Breakfast Pita

Check out this handheld breakfast favorite!


  1. Cut full round pitas in half to form 2 pita pockets each.
  2. Pour eggs into 2 steam table pans sprayed with pan release spray.  Steam for 3-4 minutes or bake in convection oven at 350° F for approximately 15-20 minutes (stirring once after 10 minutes).  Stir to break up to look like scrambled eggs.
  3. Scoop eggs with #20 scoop into each pita half and top with 2 Tbsp of cheese.
  4. Wrap each pita pocket in foil. 

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Makes 100 (1/2) pitas

  • 50 large whole wheat pita pockets (6 ½”)
  • 9 lb. 6 oz. frozen whole eggs, thawed
  • Pan release spray
  • 3 lb. 2 oz. shredded American cheese, low fat