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Breakfast Pita Pockets

By: James Kell  
"At home or on the go, pita halves make handy holders for this flavorful mixture of sausage, scrambled 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.'"

Rating: This weblink has been rated 1 time with an average star rating of 5.0 Read Reviews (1)

Rate/Review | 132 people have saved this

Prep Time:
5 Min
Cook Time:
20 Min
Ready In:
25 Min

Servings  (Help)

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Original Recipe Yield 10 servings
 

Ingredients

  • 1 pound bulk pork sausage
  • 5 pita breads, halved
  • 5 eggs
  • 1/4 cup milk
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon salt
  • 1/4 teaspoon pepper
  • 5 slices Swiss cheese, halved

Directions

  1. In a skillet, cook sausage until no longer pink. Drain and set aside. Place the pita halves in an ungreased 11-in. x 7-in. x 2-in. baking pan. Bake at 300 degrees 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.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 9, 2009 by FlightRN 
I used turkey sausage instead, put mushrooms & green pepper in the egg mixture. Yummy !!! MORE

 
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