Pita Breakfast Sandwich

Breakfast on the go just got a whole lot easier with this quick breakfast idea. Make this Pita Breakfast Sandwich with beef, veggies, and eggs!

I love breakfast! And I really love my Pita Breakfast Sandwich! Why? Well, look at this handy and gorgeously yummy creation. I have taken a glut of delicious ingredients and lovingly added them into a soft Pita pocket. There's steak, pan-fried potatoes, peppers, tomatoes, onions, garlic, fried eggs, chopped kale and guacamole. Yes! It's a whole lot going on with this one, but the flavors are off the meter. Is there such a thing as a taste overload? Nope, I really don't think so! Serious eats right here folks. Check down below for the recipe details. See you in the kitchen.

Pita Breakfast Sandwich

Ingredients:

• 1 cup chopped steak
• 1 cup guacamole
• 1 -2 eggs
• 1 medium or 2 small onions, sliced
• 1 tablespoon of unsalted butter
• 1 cup cubed potatoes
• 1/2 cup chopped kale
• 5 cherry or grape tomatoes, sliced in half
• 1/4 cup diced red and green bell peppers
• 3 – 4 tablespoons extra virgin olive oil
• Freshly cracked black pepper to taste
• Sea salt or Kosher salt to taste

Directions:

1. Chop kale and place into a bowl, place in the refrigerator until ready to use. Slice cherry or grape tomatoes and place in the fridge also until ready to use.  Prepare or use a pre-packaged guacamole, keep inside the fridge until ready to use.
2. In a medium size skillet add butter and one tablespoon of EVOO over med-high heat. When the oil is hot add sliced onions and stir to coat onions with the oil/butter mixture. Allow onions to brown slightly on one side. Add a bit of salt to taste. Reduce heat to low and cover with a lid. Allow onions to cook for 20 minutes, stirring every 3 – 4 minutes.  When finished set aside. Onions should be glossy, with caramel brown color, and soft.
3. Prepare steaks to your liking. Add course sea salt and freshly cracked black pepper to your taste. Place the steak on a cutting board and chop meat. Place the steak in a oven safe pan and cover with the caramelized onions, place into a preheated oven set at 190 degrees.
4. Using a medium size skillet add two tablespoons of EVOO. When the oil is hot add the cubed potatoes and half of cup of diced onions. Cover with a lid and allow potatoes and onions to steam for 8 – 10 minutes. Remove lid and brown potatoes, add freshly cracked black pepper and sea salt and cook until fork tender. Potatoes should be crispy on the outside and soft on the inside.
5. Add diced red and green peppers. Cover with a lid and remove from heat. Spoon potatoes into a oven safe pan and place on the oven to keep warm.
6. Wipe skillet clean and add a tablespoon of EVOO. When oil is hot, pan fry eggs and season with freshly cracked black pepper and sea salt. Set aside.
7. Open up pita pockets and add potatoes, chopped steak, onions, chopped kale, sliced tomatoes, guacamole and a fried egg.
8. Optional: Serve with a side of Sriracha Mayo for added heat.
   

Sriracha Mayo Ingredients:

• 4 Tbsps Mayo
• 2 Tbsps Sriracha
• 1 Tbsp of EVOO
• Freshly cracked peppercorns to taste
• Sea salt or Kosher salt to taste.

Directions:

1. In a small bowl add mayo, Sriracha, EVOO, freshly cracked black pepper and sea salt to taste. Mix well and place in the refrigerator until ready to use.

Pita Breakfast Sandwich

 

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Author: D. Durand Worthey

Recipe type: Sandwich

Cuisine: Breakfast

Serves: 4

Ingredients

• 1 cup chopped steak
• 1 cup guacamole
• 1 -2 eggs
• 1 medium or 2 small onions, sliced
• 1 tablespoon of unsalted butter
• 1 cup cubed potatoes
• ½ cup chopped kale
• 5 cherry or grape tomatoes, sliced in half
• ¼ cup diced red and green bell peppers
• 3 - 4 tablespoons extra virgin olive oil
• Freshly cracked black pepper to taste
• Sea salt or Kosher salt to taste

Directions

1. Chop kale and place into a bowl, place in the refrigerator until ready to use. Slice cherry or grape tomatoes and place in the fridge also until ready to use. Prepare or use a pre-packaged guacamole, keep inside the fridge until ready to use.
2. In a medium size skillet add butter and one tablespoon of EVOO over med-high heat. When the oil is hot add sliced onions and stir to coat onions with the oil/butter mixture. Allow onions to brown slightly on one side. Add a bit of salt to taste. Reduce heat to low and cover with a lid. Allow onions to cook for 20 minutes, stirring every 3 - 4 minutes. When finished set aside. Onions should be glossy, with caramel brown color, and soft.
3. Prepare steaks to your liking. Add course sea salt and freshly cracked black pepper to your taste. Place the steak on a cutting board and chop meat. Place the steak in a oven safe pan and cover with the caramelized onions, place into a preheated oven set at 190 degrees.
4. Using a medium size skillet add two tablespoons of EVOO, when the oil is hot add the cubed potatoes, and half of cup of diced onions. Cover with a lid and allow potatoes and onions to steam for 8 - 10 minutes. Remove lid and brown potatoes, add freshly cracked black pepper and sea salt and cook until fork tender. Potatoes should be crispy on the outside and soft on the inside. Add diced red and green peppers. Cover with a lid and remove from heat. Spoon potatoes into a oven safe pan and place on the oven to keep warm.
5. Wipe skillet clean, add a tablespoon of EVOO, when oil is hot pan fry eggs, season with freshly cracked black pepper and sea salt. Set aside.
6. Open up pita pockets, add potatoes, chopped steak and onions, chopped kale, slice tomatoes, guacamole and a fried egg.
7. Serve.

3.5.3208

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Steak and Asparagus Breakfast Wrap

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