Breakfast Egg & Sausage Pita Pockets - Heat-N-Go!

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READY IN: 35mins
SERVES: 12
YIELD: 12 pockets
UNITS: US

INGREDIENTS

Nutrition
  • 12
    eggs (large)
  • 10
    ounces cheddar cheese soup (1 can)
  • 18
    teaspoon salt
  • 18
    teaspoon pepper
  • 12
    lb sausage (Jimmy Dean Regular, ground)
  • 14
    cup onion (or green onion, chopped fine)
  • 1
    tablespoon olive oil
  • 12
    pita bread (halves)
  • 12
    cup sharp cheddar cheese (shredded)
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DIRECTIONS

  • In a bowl, whisk eggs, soup, salt and pepper. Set aside.
  • Heat skillet to med-high and saute onion in olive oil until translucent.
  • Add sausage to skillet. Brown sausage with onion, turning meat often so it is small crumbles.
  • Drain grease off.
  • Add scramble egg mixture to the sausage mixture and scramble, stirring frequently.
  • Remove from heat and cool slightly.
  • Mix in cheese.
  • Fill pita pockets with mixture and stand in a pan.
  • Wrap filled pockets in wax paper and place in gallon size freezer bags.
  • Freeze.
  • To serve, take a frozen pocket out of the freezer. Take off wax paper. Place pocket on a plate. Cover with paper towel and microwave for 60-90 seconds. Enjoy.
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