Easy Breakfast Fajita Pitas are an on-the-go breakfast idea that combines scrambled eggs with tex-mex flair! Add your favorite toppings to make it your own.
To celebrate National Egg Month this year, I’m sharing a recipe that includes both eggs, but also my love of tex-mex food. It’s sort of like a breakfast burrito, but instead, everything is stuffed into a handy pita bread, which is super convenient for taking breakfast-on-the-go.
This breakfast idea came to me when thinking about a popular item on the Jack-in-the-Box fast food restaurant menu — their Chicken Fajita Pita. But rather than chicken, we’re using eggs and we’ve added in the bell peppers.
To make this Easy Breakfast Fajita Pitas recipe, you are going to first saute the bell peppers and onions until tender crisp.
Seasoned scrambled eggs are also cooked. If you wish to wash only one pan, you could cook your peppers and then remove them from the pan and cook the eggs in that same pan. I actually cooked both at the same time, in two separate pans to save on time.
After both the eggs and the veggies are cooked, they are combined together in the pan.
Cut a pita bread in half and open one half to form a little pocket. Fill it with some of the egg and veggie fajita mixture and then you can top with any additional toppings.
Just like with fajitas, you can top it with whatever you like. Some ideas are shredded or crumbled cheese, salsa, chopped tomatoes, sour cream, avocado, and cilantro.