Prep 30 mins
Cook 20 mins
Feed the family a substantial, hot breakfast, fast. Keep these in the freezer for inexpensive zap-and-run convenience! Adapt the recipe to your tastes, dietary needs. Try another variety of cream soup, such as cheddar cheese. Sub diced beef or ham for the sausage, cubed potatoes or broccoli for the veggies, tortillas or English muffins for the pita.
- 2 dozen eggs
- 3 (10 3/4 ounce) cans cream of mushroom soup
- 1⁄2 teaspoon black pepper, to taste
- 1 lb ground sausage, scrambled and browned
- 1⁄2 cup bell pepper, diced and sauteed
- 1⁄2 cup onion, diced and sauteed
- 12 pita bread, halved
- 3 cups cheddar cheese, shredded
- Beat eggs.
- Combine beaten eggs, cream soups, and pepper thoroughly with stand mixer or food processor.
- Add sauteed veggies and meat to egg-soup mixture.
- Scramble egg mixture until just slightly less cooked then you normally like your eggs.
- TIP: You may do this in batches in a skillet or all at once in a dutch oven, carefully stirring eggs so uncooked portions flow to bottom.
- Fill each pita half (tortilla or other bread "wrapper") with cooked egg mixture and top with approximately 2 tablespoons of shredded cheese.
- TIP: Keep a 9x13 pan handy to place filled pockets in an upright position while assembling the pockets.
- TIP: Place "Burrito-style" Hot Breakfasts to go on cookie sheets, not touching one another.
- TIP: Allow the Pita-style pockets to cool somewhat before adding the cheese unless serving immediately.
- Place filled pockets (or burritos or sandwiches) in freezer.
- Once frozen, package each pocket separately in microwave/freezer-safe wrapping and store in freezer for grab, zap and run breakfasts.
- To serve, reheat the frozen breakfast in the microwave for approximately 90 seconds, until hot throughout.
- You WILL need to experiment with the reheating time as microwaves can and do vary greatly.
- Makes 24 hot breakfasts to go.
- You may prepare 1/3 of the recipe for a sit-down family breakfast if you do not wish to freeze it by cooking the eggs to your normally desired level of doneness.
- A third of the recipe would serve 4-8, depending on your family's appetite.
What a great idea! I love to make-ahead too, and this one looked like it was something we would use a lot. I was right...these things are great. The soup keeps the eggs nice and moist when reheating. You can also reheat them in the toaster oven, if they have been defrosted the night before. We loved these things. Thanks for posting this recipe.
I used to make these to freeze. My hubby and I both enjoy them very much. We usually have to cook them for 2 minutes.
I usually use potatoes instead of the onions/peppers. (Then I add onion powder, cause hubby doesn't like chunks of onion.) I'm going to try my next batch with chopped spinach though.)
I was wary it would all fall apart while eating, so I cooled the mixture then added to the pitas....mmmmmmmmmmmmmm