Egg, Avocado, and Crispy Prosciutto Pitas

Photo: Annabelle Breakey; Styling: Robyn Valarik

Baking prosciutto intensifies its flavor and gives it a crispy texture in these breakfast sandwiches. If you're eating them on the go, just wrap them in waxed paper.

Yield: Serves 2
Recipe from Sunset

More From Sunset

Recipe Time

Total: 25 Minutes

Nutritional Information

Amount per serving
  • Calories: 263
  • Calories from fat: 44%
  • Protein: 16g
  • Fat: 13g
  • Saturated fat: 3g
  • Carbohydrate: 23g
  • Fiber: 4.8g
  • Sodium: 565mg
  • Cholesterol: 194mg


  • 2 slices (about 3/4 oz.) thinly sliced prosciutto
  • 1/4 cup roasted red bell peppers, patted dry
  • 1/2 cup plain nonfat Greek yogurt
  • About 1/4 tsp. kosher salt
  • 1/4 teaspoon pepper
  • 1 whole-wheat pita bread, cut in half
  • 2 hard-cooked large eggs, sliced
  • 1/2 avocado, sliced
  • 1/2 cup baby arugula


  1. 1. Heat oven to 350°. Set a wire rack on a rimmed baking sheet. Lay prosciutto on rack. Bake until crisp, about 20 minutes.
  2. 2. Whirl bell peppers, yogurt, 1/4 tsp. kosher salt, and the pepper in a food processor until blended. Add more salt to taste to dressing if you like.
  3. 3. Open pita halves carefully and coat each half with about 2 tbsp. dressing (reserve remaining dressing for another use).
  4. 4. Divide eggs, avocado, and arugula between pita halves. Wedge a prosciutto slice inside each pocket.
  5. Note: Nutritional analysis is per pita half.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Egg, Avocado, and Crispy Prosciutto Pitas Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy