I’ve got a quickie for y’all tonight. It’s not a super clever recipe, just my current favorite breakfast sandwich. You see, I pretty much only eat two things for breakfast: some sort of oatmeal, or some sort of egg sandwich. Over the years my egg sandwich combinations have morphed into some really wonderful concoctions (see more here, here, and here). This is the one I’m obsessed with this week. It’s fantastic.
It ended up being a little more pricey than I expected, but I think a simple swap from spinach to kale will cut the price down significantly. I bought a small bag of spinach this week so a handful (which I estimate to be about 1/6th of the bag) is over 50 cents. An entire bunch of kale is only 99 cents… so I’m sure you can do the math there. Plus, a couple weeks ago when I had a kale salad in my fridge, I stuffed it onto my egg sandwich a few times and it was delightful.
Avocado Breakfast Pita
Avocado Breakfast Pita
Servings 1Ingredients
- 1/2 round pita pocket ($0.17)
- 1 large egg ($0.23)
- 1 handful baby spinach ($0.53)
- 1/4 medium avocado ($0.22)
- to taste sriracha hot sauce ($0.05)
- to taste salt & pepper ($0.02)
Instructions
- Cook the egg in a skillet over medium heat. Season with salt and pepper. Just before removing from the pan, add sriracha or your favorite hot sauce.
- While the egg is cooking, slice the avocado. Place the avocado slices inside the pita and smoosh them over the surface of one side of the pita with the back of a spoon or a knife.
- Stuff the spinach and egg into the pita as well. Either serve as is or cook the pita in the skillet on both sides to make it crispy.
See how we calculate recipe costs here.
Nutrition
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Step By Step Photos
This is all you need plus ten minutes (or maybe even less) and you’ve got yourself a healthy, delicious breakfast. Now, who doesn’t have time for that?
Cook the egg and season with salt and pepper. If you have hard boiled eggs on hand, you can simply slice one up and have the sandwich ready in even *less* time!
This is why I go through a whole bottle of sriracha in a month or two… I like how the spicy juxtaposes the creamy avocado. It’s just perfect.
Then just stuff everything inside the pita and go! I like to kind of smoosh the avocado slices all over the inside before stuffing everything else in, just to make sure there is avocado in every bite!
Here, I cut it open so you can see all of the beautiful, delicious, healthy layers. Okay, now my mouth is watering!
A word on storing avocados: I know avocados pass through their prime-ripe stage very, very, very fast. So, when one is ready, I cut it open, use a bit of it (like for this breakfast pita) and then store the rest, mostly uncut, in a resealable container in the fridge. I find that it will still be tasty for about two days after cutting it open. Sure, it might get a little brown on the surface, but that doesn’t bother me. And if it does bother you, you can just splash some lemon juice on there just after you cut it open and that should keep the brown away.
I loooooove avocados.
This was my breakfast today! Wonderful.
Wow, it is very interesting, it seems delicious and the pictures are beautiful, I will try it. Keep up the good job and Happy New Year.
I’ve been making a similar breakfast sandwich lately too and it blows me away! I do the fried egg (I like mine nice and runny so the yolk drips down, mmm!), a handful of sauteed spinach (I cook it in the same pan as the egg right beforehand), avocado, and cream cheese on an english muffin. Can’t forget the sriracha! Definitely gets my day off to the right foot. Thanks for these great postings :)
I am literally eating this breakfast sandwich as I type… it’s delicious! Thank you for a great twist on the classic breakfast sandwich that I’ve been soooo bored with. And I love that it includes avocado, one of my favs!
Bleh, I just cannot get into kale, so even if it’s a little bit pricier, I really prefer recipes that use different greens–-especially spinach. A big bag of spinach can be purchased at Trader Joe’s for 1.99, with one bag I can make scrambled eggs with salsa on a bed of spinach for a few meals, plus throw some into soup or a couple salads. Avocados are where the cost will fluctuate wildly depending on season and location.
I had something very similar for breakfast this morning. I’m a big fan of avocado with eggs!
i’ve never tried Sriracha with egg before but it looks glorious!
I can’t tell you how many times I’ve made this exact sandwich. I love egg sandwiches and Sriracha sauce and put it on just about anything. Glad to see my weekly breakfast sandwich made it Budget Bytes!!
Oh man, I never tried sriracha with avocado. Sounds good…
Also, if you leave the nut in the half of the avocado that you don’t use, it won’t go as brown.
Here’s how to cut the cost: Make your own pita. If you bake bread, use your basic yeast dough. Heat oven to highest temp. (Mine goes to 550F) Use a heavy steel flat pan, a heavy cookie sheet might do. (Heavy so the pan doesn’t flex in the high heat) Roll out a thin disk of dough to pita size. Bake in hot oven till it puffs up. This will take a very few minutes. Make a batch you can use for a few days. Easy and frugal.
Yum!
Mmm that looks delicious! Too bad avocados are pushing $3/each here.
Looks good Beth. Happy New Year. Going to try to eat more of your healthy and delicious recipes this year. I cooked 5 last month and most were hits. Not bad for someone who had only one recipe in the past! Keep up the good work. A lot of people appreciate you.
You’ve put together all of my favorite things in this sandwich! Breakfast win, totally. This is definitely happening on Sunday, when I finally get a break and can celebrate the morning properly…