Phyllo sheets make a terrific breakfast sandwich when you fill them with creamy eggs, sun-dried tomatoes and smoky bacon.
I’m on a phyllo dough roll these past few weeks. There is something about those flaky, buttery layers of crispiness that I can’t resist.
It started with a trip to Starbucks when I scanned the nutrition menu for the lowest calorie breakfast I could find and chose their Wheat Spinach Savory Foldover. I was so completely impressed with their buttery pocket sandwich that I had to recreate the recipe myself, which led to far too many sheets of leftover phyllo.
Since my first attempt at making a pocket sandwich turned out more than edible, I opted to make a second go at it and add eggs and bacon to the mix, along with bits of spicy onion and the remains of a package of sun-dried tomatoes.
If you haven’t used sun-dried tomatoes in a recipe, I find they add a sweetly intense tomato flavor to the dish, so a little goes a long way. I buy a brand (Bella Sun Luci) that doesn’t pack them in oil and has them already julienned for me. It makes it easier to chop and drop, and doesn’t add unnecessary calories to my recipe.
We enjoy scrambled eggs in this house. They’re an easy meal to put on the table, and one I often slenderize by mixing a few whole eggs with egg whites. They make a terrific filling for zucchini boats or potato skins, so why not stuff my phyllo dough with them too!
I did just that and added them to the pan with my diced onion, sun-dried tomatoes and a crumble of real bacon bits. Then I got ready to have some fun folding up pockets of phyllo dough.
I learned a lesson from my first attempt at making phyllo dough pocket sandwiches, and that was to use a sharp knife to cut 5 sheets in half, then trim them into squares. Originally I cut the dough into rectangles, so they didn’t fold up into the pretty envelopes you see above. Take my advice, the squares work much better.
I’ve had enough phyllo dough fun for the time being, though I still have a few sheets left, so I might chop up a few apples and make a dessert pocket just to make Mr. Mike happy.
Scrambled Egg Pockets with Sun Dried Tomato and Bacon
20 minPrep Time
30 minCook Time
50 minTotal Time
- 1/4 cup white onion, minced
- 1/4 cup sun-dried tomato, minced
- 1/8 cup bacon bits, finely chopped
- 2 large egg
- 6 large egg white
- 15 sheets phyllo dough
- 6 tablespoons low-fat mozzarella cheese, shredded
- 4 tablespoons butter, melted
- Preheat the oven to 350 degrees and line a non-stick cookie sheet with parchment paper.
- Whip eggs until frothy in a small bowl.
- Heat a non-stick skillet over medium heat and spray with cooking spray. Add onions and cook for 3 - 4 minutes until onion is softened.
- Add eggs to the pan along with sun dried tomatoes and bacon bits, and cook until just set. Do not over cook eggs, as they will continue to cook in the oven.
- Take out 5 sheets of phyllo dough in a single layer and lay it flat on a cutting board. Using a sharp knife cut the dough in half horizontally, then trim the ends of each half to make a square. Turn the corner of one square so that it’s pointing towards you.
- Fill the middle of the dough with a generous 1/4 cup of the egg mixture, then sprinkle with a tablespoon of cheese.
- Fold the corner closest to you up, then fold the opposite corner over the top. Brush with melted butter to seal the corners together. Then fold the remaining corners up to make a square envelope-like shape. Brush the top of the envelope with butter.
- Bake 15 - 20 minutes until lightly browned.
Food energy: 361kcal
Weight Watchers PointsPlus 9
Saturated fatty acids: 7.34g
Monounsaturated fatty acids: 5.34g
Polyunsaturated fatty acids: 1.66g
Total fat: 14.34g
Calories from fat: 129
Carbohydrate, by difference: 40.64g
Total dietary fiber: 1.97g
Total lipid (fat): 15.64g
Total sugars: 1.72g