Breakfast Pita Pockets

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Title: Breakfast Pita Pockets
Yield: 10 Servings
Categories: Breakfast/b, Cheese, Eggs, Main Dishes


1 lb Bulk pork sausage
5 Pita breads; halved
5 Eggs
1/4 c Milk
1/2 ts Dried oregano
1/8 ts Salt; (up to 1/4)
1/4 ts Pepper
5 sl Swiss cheese; halved

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 1/3 cup of egg mixture into each. Serve warm.
Yield: 10 servings. MC formatting by

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 style="color: rgb(0, 0, 153); background-color: rgb(255, 255, 204);" alink="red" link="red" vlink="#990099">

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 on
Apr 26, 1998