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5 from 1 vote

On-the-Go Egg Breakfast Pita Sandwich Recipe

Fuel up your family with a healthy, easy, vegetarian breakfast recipe. This egg sandwich is fuel of nutrients to kick off the day.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Breakfast
Cuisine: American
Keyword: Vegetarian
Servings: 2 Servings
Calories: 224kcal


  • 2 tablespoons nonfat plain Greek yogurt
  • 2 tablespoons salsa
  • 2 eggs
  • 2 tablespoons water
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground pepper
  • 1/4 cup canned black beans drained & rinsed
  • 3 tablespoons shredded cheddar cheese
  • 1 green onion thinly sliced
  • 1 whole wheat pita pocket cut in half


  • In a small bowl, stir together the Greek yogurt and salsa.
  • In a medium bowl, whisk together the eggs and water.
  • Heat a small nonstick skillet over medium heat. Add the eggs and cook, scraping the pan occasionally, until the eggs are scrambled and just set.
  • Add the salt, pepper, cheese, black beans and green onion to the eggs. Stir to combine.
  • Scoop half of the egg mixture into each pita pocket half. Serve.


Weight Watchers Points: 6 (Points+), 5 (Old Points)
Make ahead: The night before, whisk the eggs and water, make the salsa yogurt and prep the black beans, cheese and green onion. Cook as directed before serving.


Serving: 1Pita Pocket Half | Calories: 224kcal | Carbohydrates: 22g | Protein: 15g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 178mg | Sodium: 614mg | Potassium: 241mg | Fiber: 4g | Sugar: 2g | Vitamin A: 500IU | Vitamin C: 1.7mg | Calcium: 140mg | Iron: 2mg