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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Bacon 'n' Egg Pockets

Source: dlife

Tasty breakfast tortilla stuffed with bacon, eggs, and cheese.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	249.7

Total Carbs	19.5 g

Dietary Fiber	2.5 g

Sugars	1.2 g

Total Fat	7.9 g

Saturated Fat	3.6 g

Unsaturated Fat	0.9 g

Potassium	227.8 mg

Protein	25.7 g

Sodium	800.0 mg

Dietary Exchanges 7.9 Fat, 0.0 Vegetables, 0.9 Meat, 1.1 Starch, 0.4 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Combine the eggs, egg whites, Canadian bacon, water, green onion (if desired), and salt in a medium bowl.
Beat the mixture with a wire whisk or rotary beater until well mixed.
Lightly coat an unheated large nonstick skillet with cooking spray, and preheat over medium heat.
Add the egg mixture to the hot skillet, and cook, without stirring, until the mixture begins to set on the bottom and around the edge.
Using a spatula or a large spoon, lift the partially cooked eggs so the uncooked portion flows underneath. Continue cooking about 2 minutes or until the egg mixture is cooked through, but is still glossy and moist. Remove from heat immediately.
Fill the pita halves with the egg mixture, and sprinkle with cheddar cheese, if desired.