Go Back
Breakfast tacos have surged in popularity in recent years, becoming a staple in many households and eateries across the country. Their delicious combination of flavors and textures offers a satisfying start to the day, bridging the gap between traditional breakfast items and the beloved taco. With the advent of creative culinary twists, the Mini Breakfast Taco Pita Circles emerge as a playful and innovative take on this classic breakfast option, providing a fun and convenient way to enjoy a nutritious meal on the go.

Mini Breakfast Taco Pita Circles

Start your day with a twist on breakfast tacos! Mini Breakfast Taco Pita Circles combine the perfect blend of flavors and textures for a satisfying meal, whether you're a meat lover or vegetarian. With versatile filling options like scrambled eggs, cheese, and fresh veggies, they are both nutritious and convenient for busy mornings. Customizable and easy to prep in advance, these delightful bites are perfect for brunch gatherings or a quick on-the-go breakfast. Enjoy the deliciousness!
Print Recipe Pin Recipe

Ingredients
  

4 small pita pockets

4 large eggs

1/4 cup milk

1/2 cup shredded cheddar cheese

1/2 avocado, diced

1/2 cup cooked and crumbled breakfast sausage or sautéed broccoli for a vegetarian option

1/4 cup diced tomatoes

1/4 cup chopped green onions

Salt and pepper, to taste

Salsa, for serving

Olive oil or cooking spray, for cooking

Instructions
 

Prepare the Pita: Preheat your oven to 350°F (175°C). Carefully cut each pita pocket in half to create two semi-circles. Lightly brush each half with olive oil or spray them with cooking spray. Arrange them on a baking sheet and toast in the oven for about 5-7 minutes, or until they are lightly crispy but not hard. Once done, remove from the oven and set aside to cool slightly.

    Prepare the Eggs: In a medium-sized mixing bowl, crack the eggs and add the milk, salt, and pepper. Whisk the mixture vigorously until it becomes frothy and well combined, ensuring the eggs will be fluffy when cooked.

      Cook the Filling: Heat a non-stick skillet over medium heat. Add the crumbled breakfast sausage (or sautéed broccoli if you're opting for a vegetarian version). Cook for about 2-3 minutes until warmed through. Next, pour in the egg mixture and let it sit untouched for about 30 seconds. Then, gently stir the mixture, cooking until the eggs are softly set, about 4-5 minutes, stirring occasionally. Just before removing from heat, stir in the shredded cheddar cheese until melted and well incorporated.

        Assemble the Taco Pitas: Take the toasted pita halves and generously spoon in the warm egg and sausage mixture into each half. Top each with diced avocado, diced tomatoes, and a sprinkle of chopped green onions for fresh flavor and a pop of color.

          Serve: Arrange the filled pita circles on a beautiful serving platter. Serve while warm, accompanied by salsa on the side for dipping, allowing everyone to customize their flavor experience.

            Prep Time, Total Time, Servings: 15 minutes | 25 minutes | 8 mini tacos

              - Presentation Tips: For added flair, garnish the serving platter with fresh cilantro and lime wedges for a zesty touch, making it not just delicious but visually appealing as well.