Breakfast Tomatocheese Pita Recipes

Steps:

• In a large skillet, saute the ham, onion and green pepper in butter until tender. Add eggs; cook and stir over medium heat until eggs are almost set. Add the cheese, seasoned salt and pepper. Cook and stir until eggs are completely set. Spoon into pita halves.

Steps:

• Place bacon, sausage, and Canadian-style bacon in a medium skillet over medium heat. Fry until evenly brown; drain. Crumble bacon, and chop sausage.
• Mix eggs into the skillet, and scramble with the bacon and sausage until no longer runny.
• Place pita bread in a microwave, and heat on High about 30 seconds, until warm. Spoon the egg mixture into the pita bread halves, and serve warm.

Steps:

• Heat a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush each side of the pita breads with 1/2 teaspoon olive oil and grill 2 to 3 minutes on each side, until crisp. Remove from the grill and cool slightly. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Crack the eggs directly into the pan and cook until the egg whites are set, 2 to 3 minutes. Combine the mascarpone cheese, lemon zest, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl. In a medium bowl, whisk together 3 tablespoons olive oil, the lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper until smooth. Add the arugula and toss until coated. Spread each pita with 2 tablespoons of the mascarpone mixture. Divide the prosciutto on top. Divide the arugula and mound on top of the prosciutto. Carefully place a fried egg on top of each pita. Season the eggs with a pinch of salt and pepper, and serve.

Steps:

• thaw phyllo.
• preheat oven to 350 degrees.
• lay thawed phyllo on a flat surface and cover with damp tea towel.
• mix cheese, eggs and salt - set aside.
• on an 11" x 17" greased baking pan lay phyllo to cover.
• brush with melted butter.
• repeat until there are six layers.
• spread cheese filling evenly over phyllo, leaving about 1/2" around the edges.
• cover with phyllo brushed with butter.
• repeat until there are eight layers.
• tuck in egdes.
• brush top lightly with butter.
• bake until top browns, approximately 30 minutes.