Breakfast pita pockets
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Bulk pork sausage |
| 5 | Pita breads; halved | |
| 5 | Eggs | |
| ¼ | cup | Milk |
| ½ | teaspoon | Dried oregano |
| ⅛ | teaspoon | Salt; (up to 1/4) |
| ¼ | teaspoon | Pepper |
| 5 | slices | Swiss cheese; halved |
Directions
In a skillet, cook sausage until no longer pink. Drain and set aside. Place the pita halves in an ungreased 11x7x2" baking pan. Bake at 300 F. for 5 minutes. In a bowl, beat 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 ⅓ cup of egg mixture into each. Serve warm.
Yield: 10 servings. MC formatting by bobbi744@...
NOTES : At home, or on the go, pita halves make handy holders for this flavorful mixture of sausage, scrabled eggs and Swiss cheese. "I don't know where I found this recipe, but I do know everybody likes it, writes Mrs.
James Kell of Ocala, Florida "Once the pockets are filled they can be kept warm in the oven until the whole family is fed." Recipe by: Quick Cooking Magazine, May/June, '98 Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@...> on Apr 26, 1998