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Bacon 'n' Egg Pockets
Source: dlife

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

Prep Time: 15 minutes
Cook Time: 15 minutes
Difficulty: Easy

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
1/2 Fat , 1 Meat , 1 1/2 Starch , 1/2 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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2 each  eggs
4 each  egg whites
3 oz  Canadian bacon
3 tbsp  cold water
2 tbsp  Onion, green, tops only, fresh, stalk
0.125 tsp  salt
1 each  canola cooking spray, non-aerosol
2 each  large whole wheat pitas
0 1/2 cup  low fat cheddar cheese, shredded
  1. Combine the eggs, egg whites, Canadian bacon, water, green onion (if desired), and salt in a medium bowl.
  2. Beat the mixture with a wire whisk or rotary beater until well mixed.
  3. Lightly coat an unheated large nonstick skillet with cooking spray, and preheat over medium heat.
  4. 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.
  5. 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.
  6. Fill the pita halves with the egg mixture, and sprinkle with cheddar cheese, if desired.

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