Bacon and egg pocket bread

These quick bacon and egg pita pockets are perfect for an on-the-go breakfast or quick and nutritious lunch. Packed full of goodness, these can be wrapped up in plastic and popped in a lunch box for work or school.

  • 10 mins preparation
  • 5 mins cooking
  • Serves 4
  • Print


Bacon and egg pocket bread
  • 3 bacon rashers, rind removed, finely chopped
  • 6 hard-boiled eggs
  • 1/2 cup (150g) whole egg mayonnaise
  • 1/2 cup chopped parsley
  • baby cos or butler lettuce leaves
  • 2 pocket pita breads, halved


Bacon and egg pocket bread
  • 1
    Heat a lightly greased non-stick frying pan on medium. Cook bacon 2 minutes, stirring, until browned. Remove from pan and set aside to cool.
  • 2
    Peel and chop eggs. Place in a bowl with bacon, mayonnaise and parsley. Season to taste and mix well.
  • 3
    Place lettuce leaves inside each pita half and fill with egg mixture.


Wrap in plastic wrap before packing in lunch box or brown paper bag.