Breakfast Pita Pockets

At home or on the go, pita halves make handy holders for this flavorful mixture of sausage, scrambled eggs and Swiss cheese. From Mrs. James Kell: Ocala, Florida. Recipe published in Quick Cooking May/June 1998.

Yield: 10 servings
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Ingredients

  • 1 pound(s) bulk pork sausage
  • 5 pita breads, halved
  • 5 eggs
  • 1/4 cup(s) milk
  • 1/2 teaspoon(s) dried oregano
  • 1/8 to 1/4 teaspoon(s) salt
  • 1/4 teaspoon(s) pepper
  • 5 slice(s) Swiss cheese, halved

Preparation

  1. • In a large skillet, cook sausage over medium heat until no longer pink. Drain and set aside. Place the pita halves in an ungreased 11-in. x 7-in. baking pan. Bake at 300° for 5 minutes.
  2. • In a large bowl, beat the eggs, milk, oregano, salt and pepper. Pour into a lightly greased skillet. Cook and stir gently over medium heat until the eggs are completely set. Stir in sausage. Place a half slice of cheese in each pita half; spoon about 1/3 cup of egg mixture into each half. Serve warm.
January 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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