Quick Breakfast Pita with Egg and Cheese
- Baking sheet
- Pastry brush
- Kitchen scale
INGREDIENTS
- 6 pita breads
- 1 cup/250 grams cottage cheese
- 1½ cups/150 grams mozzarella or cheddar, grated
- 1 cup/150 grams goat feta cheese, grated
- 6 large eggs
- 2 tablespoons olive oil, for brushing
- Salt, to taste
- 1 tablespoon parsley, chopped
- Optional: za’atar, grated Parmesan
INSTRUCTIONS
- Heat the oven to 400°F/200°C (convection).
- Slice a circular opening in the top of each pita and remove the cut piece.
- In a bowl, mix the cottage cheese, mozzarella, and feta until smooth. Spoon the cheese mixture into each pita and spread evenly. Brush the edges with olive oil and bake on a parchment-lined sheet for about 15 minutes.
- Remove from the oven and, using a spoon, create a small well in the center of each pita. Crack one egg into a small bowl, remove a little egg white if desired, and gently pour it into the well. Repeat for all pitas.
- Return to the oven and bake for 5 minutes, or until the eggs are set to your liking. Bake longer for firm yolks. Sprinkle with salt, parsley, and optional toppings. Serve immediately while hot.
RECIPE NOTES
FAQ
What type of cheese works best for breakfast pita?
A good breakfast pita depends on a balanced combination of creamy, melty, and tangy cheeses. Mozzarella or cheddar adds stretch and richness, while feta or goat cheese contributes saltiness and depth. Cottage cheese gives body and a mild flavor that binds the filling together. For a sharper taste, aged cheddar or Parmesan can be mixed in small amounts. If you prefer a lighter version, use part-skim mozzarella and low-fat cottage cheese. The blend should melt smoothly without becoming watery, creating a creamy texture inside the pita while allowing the egg to bake perfectly on top.
Can I prepare breakfast pita ahead of time?
You can mix the cheese filling a day ahead, store it in an airtight container in the refrigerator, and fill the pita just before baking. Another option is to bake the filled pita without the egg, refrigerate overnight, and add the egg when reheating in the oven the next morning for 5 to 7 minutes. This method ensures the pita stays crisp and the egg remains fresh. Avoid freezing unbaked versions, as the high moisture content from cheese and eggs can make the texture soggy.
How can I make breakfast pita without an oven?
Heat a nonstick skillet over medium-low heat, cover it with a lid, and cook the filled pita until the cheese melts and the bottom is golden. Then, make a small well, add the egg, cover again, and cook until the egg sets. This mimics oven baking and creates a soft interior with a crisp exterior. You can also use a toaster oven or air fryer at 375°F/190°C for a similar result. The key is gentle, even heat to prevent burning while ensuring the egg cooks through.
What toppings go well with breakfast pita?
Chopped parsley adds freshness, while za’atar or sumac brings a fragrant, tangy note. Grated Parmesan, chili flakes, or a drizzle of olive oil can intensify the richness. For extra protein, add cooked spinach, mushrooms, or smoked salmon on top before serving. Avocado slices or arugula tossed in lemon juice also complement the creamy cheese and baked egg.
What’s the best way to store leftover breakfast pita?
Leftover breakfast pita can be stored in an airtight container in the refrigerator for up to two days. Allow it to cool completely before storing to avoid condensation, which can make the pita soggy. When reheating, place it in a 350°F/175°C oven for about 8 minutes, or use an air fryer for 4 to 5 minutes until the crust is crisp and the cheese softens. Avoid microwaving, as it can make the pita rubbery. If the egg is already cooked, it will reheat gently without overcooking, maintaining a good texture and flavor.
Can I make a dairy-free version of breakfast pita?
Replace cottage cheese with a cashew or almond-based ricotta, and use vegan mozzarella or cheddar-style shreds for melting. A touch of nutritional yeast adds a savory, cheesy flavor. Choose olive oil or a dairy-free butter alternative for brushing the pita. These swaps maintain the creamy texture and flavor balance while keeping the dish completely dairy-free.
