avocado breakfast pita

$1.22 each
by Beth - Budget Bytes
5 from 4 votes
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I’ve got a quickie for y’all tonight. It’s not a super clever recipe, just my current favorite breakfast sandwich. You see, I pretty much only eat two things for breakfast: some sort of oatmeal, or some sort of egg sandwich. Over the years my egg sandwich combinations have morphed into some really wonderful concoctions (see more here, here, and here). This is the one I’m obsessed with this week. It’s fantastic.

It ended up being a little more pricey than I expected, but I think a simple swap from spinach to kale will cut the price down significantly. I bought a small bag of spinach this week so a handful (which I estimate to be about 1/6th of the bag) is over 50 cents. An entire bunch of kale is only 99 cents… so I’m sure you can do the math there. Plus, a couple weeks ago when I had a kale salad in my fridge, I stuffed it onto my egg sandwich a few times and it was delightful.

Avocado Breakfast Pita

Avocado Breakfast Pita on plate

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Avocado Breakfast Pita

5 from 4 votes
Avocado breakfast pitas are a quick, healthy, and flavorful choice for breakfast.
Servings 1
Prep 5 minutes
Cook 5 minutes
Total 10 minutes

Ingredients

  • 1/2 round pita pocket ($0.17)
  • 1 large egg ($0.23)
  • 1 handful baby spinach ($0.53)
  • 1/4 medium avocado ($0.22)
  • to taste sriracha hot sauce ($0.05)
  • to taste salt & pepper ($0.02)

Instructions 

  • Cook the egg in a skillet over medium heat. Season with salt and pepper. Just before removing from the pan, add sriracha or your favorite hot sauce.
  • While the egg is cooking, slice the avocado. Place the avocado slices inside the pita and smoosh them over the surface of one side of the pita with the back of a spoon or a knife.
  • Stuff the spinach and egg into the pita as well. Either serve as is or cook the pita in the skillet on both sides to make it crispy.

See how we calculate recipe costs here.



Nutrition

Serving: 1ServingCalories: 324.8kcalCarbohydrates: 38.8gProtein: 13.4gFat: 13.3gSodium: 1366.1mgFiber: 5.5g
Read our full nutrition disclaimer here.
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Step By Step Photos

ingredients (spinach, siracha, egg, sliced avocado)
This is all you need plus ten minutes (or maybe even less) and you’ve got yourself a healthy, delicious breakfast. Now, who doesn’t have time for that?

egg cooking in pan
Cook the egg and season with salt and pepper. If you have hard boiled eggs on hand, you can simply slice one up and have the sandwich ready in even *less* time!

cooked egg in pan with siracha on top
This is why I go through a whole bottle of sriracha in a month or two… I like how the spicy juxtaposes the creamy avocado. It’s just perfect.

all ingredients stuffed inside pita
Then just stuff everything inside the pita and go! I like to kind of smoosh the avocado slices all over the inside before stuffing everything else in, just to make sure there is avocado in every bite!

cut avocado breakfast pita (two halves) on plate
Here, I cut it open so you can see all of the beautiful, delicious, healthy layers. Okay, now my mouth is watering!

A word on storing avocados: I know avocados pass through their prime-ripe stage very, very, very fast. So, when one is ready, I cut it open, use a bit of it (like for this breakfast pita) and then store the rest, mostly uncut, in a resealable container in the fridge. I find that it will still be tasty for about two days after cutting it open. Sure, it might get a little brown on the surface, but that doesn’t bother me. And if it does bother you, you can just splash some lemon juice on there just after you cut it open and that should keep the brown away.

I loooooove avocados.

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Comments

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  1. This looks amazing, and I would love to live somewhere where avocados were less than $1 ea! Ours start at $3.50 and I’ve seen them as high as $5!

  2. Just tried this this morning with a few alterations. I sautéed the spinach a little with some EVOO then added the egg. Then stuffed the egg and spinach in the pita and topped with El Yucatan hot sauce. ¡Delicioso!

  3. This is a great recipe. I know it’s not very frugal, but instead of a whole avocado (the ones at my local store always look sad), I buy these spicy guacamole cups and just use one cup per pita. It costs a little more, but the cups last a lot longer, and it’s always nice and fresh. Yum!

  4. Made these today and they were amazing! I served them with the eggs over easy and with cherries on the side, which complimented them surprisingly well.

  5. This was yummy! I’ve been looking at your blog for a couple of weeks now and every time I make one of your recipes it turns out to be delicious. Thank you for this website!

  6. Am absolutely obsessed with this sandwich!! I substitue whole wheat bread for pita because that’s what I usually have on hand and add a bit of hummus as well- fantastic! Thanks for the recipe :)

  7. I made this meal this morning, and wow! It was so delicious! One bite held an explosion of flavors and textures that work together so well. I love your blog and look forward to the recipes I will begin to create.

  8. This sounds delicious! I found your blog today and I’m obsessed. I love that so many are vegetarian dishes and I love how you take pictures throughout the process. So glad I came across this. Yay pinterest!

  9. Hey Beth,
    we made this pita today and it was amazing! What a great combination that is – we didn’t think the ingredients would work together so perfectly, but they did :D So we got a new favourite sandwich.

    All the best!
    M. & N. from Germany

  10. i just stumbled upon ur blog and i wanted to say how wonderful it is!! healthy dishes, so easy and with pictures!!! thank you for taking the time to do this for all of us that need the help! it is so appreciated!

  11. What a great combination! The possibilities are endless, too. You could add all sorts of veggies to the egg and pita.