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Southwest Breakfast Pockets

I came up with this after the birth of my second son. The two are only 17 months apart, so I needed meals that were fast, delicious and kept us fueled all morning. This easy breakfast recipe can be a great lunch or even dinner, too. —Koleen O'Malley-Ellingson, Sioux Falls, South Dakota
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    2 servings


  • 2 large eggs
  • 2 large egg whites
  • 1 teaspoon olive oil
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 1/2 cup canned pinto beans, rinsed and drained
  • 4 whole wheat pita pocket halves, warmed
  • 1/4 cup salsa
  • Sliced avocado, optional


  • Whisk together eggs and egg whites. In a large nonstick skillet, heat oil over medium heat; saute onion until tender, 3-4 minutes. Add garlic; cook and stir 1 minute. Add eggs and beans; cook and stir until eggs are thickened and no liquid egg remains.
  • Spoon into pitas. Serve with salsa and, if desired, avocado.
Nutrition Facts
2 filled pita halves: 339 calories, 9g fat (2g saturated fat), 186mg cholesterol, 580mg sodium, 47g carbohydrate (4g sugars, 7g fiber), 19g protein. Diabetic Exchanges: 3 starch, 2 medium-fat meat.
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