Ingredients
- pita chips (recipe below or about 48 store-bought pita chips)
- 1 ¼ cups shredded cheddar cheese
- 8 large eggs
- 3 Tbsp milk
- ¼ tsp salt
- ¼ tsp pepper
- 1 tsp olive oil
- 6 strips bacon, cooked crispy and crumbled
- 1 avocado, peeled, pitted, and sliced
- ⅓ cup sliced tomatoes
- ¼ cup sour cream
- 3 scallions, chopped
- Hot sauce, optional
Homemade Pita Chips
- 3 pita rounds
- 3 Tbsp olive oil
- Sea salt
Instructions
- Preheat oven to 350 degrees.
- Arrange pita chips on a baking sheet and sprinkle with shredded cheese. Place in oven for 3-4 minutes until cheese melts.
- Meanwhile, in a medium bowl, whisk together eggs, milk, salt, and pepper.
- Add oil to a large skillet over medium-low heat and, pour egg mixture in. Let eggs sit for a couple minutes until they start to set and firm up at edges. Using a spatula, begin to pull the eggs in from the edges to the middle of the pan. Continue this motion until eggs are cooked completely.
- Scoop scrambled eggs over pita chips. Sprinkle on crumbled bacon and add avocado, sliced tomatoes, sour cream, and scallions. Drizzle with hot sauce, if desired.
Homemade Pita Chips
- Preheat oven to 400 degrees and lightly brush two large baking sheets with olive oil.
- Stack pita bread on a cutting board and cut into 8 even wedges. Open each wedge to separate at the seam (each wedge should create 2 pita chips).
- Arrange pita wedges on baking sheets and lightly brush tops with olive oil. Sprinkle pitas with sea salt.
- Bake for 5-7 minutes until chips get crispy and turn golden.
Notes
- You can make pita chips ahead of time and store in an airtight container for up to 3 days.
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