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Extra Cheesy Breakfast Pitas with Bacon and Avocado

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In honor if it being Saturday and all, I’m going to celebrate one of my favorite quick breakfasts. Besides the fact that I could eat breakfast every day, for every meal of the day, breakfast is full of possibilities. Do you go sweet, savory or both? Do you want to make it more brunch-style and serve some staple lunch items? Should fruit be involved? I’m always trying to come up with fun and unique ways to prepare breakfast. Breakfast pitas are my latest crave. There is always an egg involved and possibly a slice of bacon or two!


I think it’s the crispiness from the pita bread that has me so obsessed with breakfast pitas. It’s almost like a tostada, but bigger and more flavorful.

This particular breakfast pita is one of my favorites. The pita itself is topped with a mixture of ricotta cheese, mozzarella and cilantro. I toss it in the oven and let the cheese melt away.

Once the pita has crisped up and the cheese has melted, I top the breakfast pita with bacon, a fried or poached egg, avocado and about a cup of hot sauce.

No…not really a cup…but sometimes it feels like that much. I’m obsessed with hot sauce and eggs. I just can’t get over how much hot sauce adds to breakfast. I want to marry whoever came up with this idea.

It’s such a humble recipe, and I think that’s why I adore it so very much.

Beer Love:

Unless pancakes, french toast are scones or involved, I enjoy a good hefeweizen with breakfast. There’s something about the banana-like notes you get from a hefeweizen that I just love with eggs. They are normally very bold in flavor as well, making them an optimal choice for such a savory dish.

Here are some examples that I love for these breakfast pitas:

La Cumbre’s A Slice of Hefen

New Glarus Brewing Company’s Dancing Man Wheat

3 Floyd’s Drunk Monk

Sierra Nevada’s Kellerweis

Dry Dock Hefeweizen

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Extra Cheesy Breakfast Pitas with Bacon and Avocado



Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


  • 1 cup whole milk ricotta cheese
  • 1 cup grated mozzarella cheese
  • 2 tablespoons chopped cilantro plus more for garnish
  • salt and black pepper
  • 4 pieces of whole wheat pita
  • 4 strips of bacon cooked until crisp and chopped
  • 4 eggs fried, poached or scrambled
  • 1 large avocado pitted and sliced
  • hot sauce optional


  • Preheat your oven to 425 degrees F and line a large baking sheet with parchment paper, foil or silicone baking mat. Set aside.
  • In a small bowl, mix the ricotta cheese, mozzarella, chopped cilantro and a dash of salt and pepper to taste.
  • Smear the cheese mixture onto the 4 pieces of pita bread. Place in the oven and bake for 8-10 minutes or until the cheese is melty and the pita begins to crisp up. Remove from heat.
  • Sprinkle on the bacon and place the egg on top. Sprinkle with fresh cilantro and top with avocado. Drizzle a little bit of hot sauce if desired. Serve immediately and enjoy!



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I’m the voice, author, creator, and photographer behind Cooking and Beer. We started things about 10 years ago and Cooking and Beer has morphed and grown into what it is today: providing hundreds of recipes to thousands of people.

9 Responses

  1. Breakfast pitas! This is such a great idea. I’ve recently done a baked eggs recipe with spinach and ricotta, and this is sort of like putting that on a crunchy pita. Total genius! I’ll definitely be putting this in my weekend lineup. Pinned and pinned! And a Hefeweizen for breakfast? You’re speaking my language! I love the concept of this blog, so glad I’ve stumbled upon it.

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Hello! I'm Justine.

I’m a blogger and web developer from the beautiful state of Oklahoma, where my loving husband, two adorable kids, and two mischievous dogs keep me on my toes 24/7. My idea of heaven includes endless summer days, getting lost in a good book, and whipping up some delicious homemade bread.


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