Community Recipe
from [psfreeman]
Breakfast Pita Pockets

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
  • Prep time:5 Minutes
  • Cook time:20 Minutes


  • 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


• 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.

• 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.

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Breakfast Pita Pockets recipe