Breakfast Pita with Bacon, Berry-Pepper Preserves and Jack Cheese

• Meat

  • 4 slices Peppered bacon

• Produce

  • 1 large handful Baby spinach, fresh

• Refrigerated

  • 6 Eggs

• Condiments

  • 4 tbsp Pepperlane blackberry-jalapeno preserves

• Baking & Spices

  • 1 pinch Salt

• Bread & Baked Goods

  • 2 Pita, whole rounds

• Dairy

  • 2 oz Beehive cheese co. uinta jack cheese, grated

Found on mountainmamacooks.com

Description

Ingredients

• 2 whole pita rounds, cut in half
• 4 slices peppered bacon
• 6 eggs
• 2 oz grated Beehive Cheese Co. Uinta Jack cheese
• pinch salt
• 4 tablespoons Pepperlane Blackberry-Jalapeno Preserves
• 1 large handful of fresh baby spinach

Directions

• Crack eggs into a small bowl and whisk with a fork until well combined; set aside until ready to scramble.
• Cook bacon in a medium size sauté pan over medium heat until well done and crispy. Remove from pan and let bacon drain on a paper towel. When cool enough to handle, cut or crumble into small pieces.
• Wipe almost all excess grease from the pan, leaving just enough to cook the eggs, and return to stove top. Over medium heat, scramble the eggs 2-3 minutes until just set. Add the grated cheese and a pinch of salt. Cook the eggs a minute longer so the cheese melts and the eggs are cooked through. Remove from heat.
• Meanwhile, toast the pitas lightly in a commercial toaster just until warmed through. Spread 1 tablespoon of the preserves inside each pita. Divide the eggs into the 4 halved pitas along with a healthy handful of spinach. Sprinkle with reserved bacon pieces and serve warm.