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Egg and Sausage Pockets Recipe

When I want to spice up my breakfast, I make these finger-licking, family-approved sausage sandwiches. They can be prepared quickly when I'm short on time. And it's a fun way to combine sausage and scrambled eggs.

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Egg and Sausage Pockets Recipe

Prep/Total Time: 20 min.

Yield: 4 Servings

5 15 20

Ingredients

1/4 pound bulk pork sausage
4 large or 8 small pita breads
3 green onions, sliced
1/2 teaspoon chili powder
6 eggs, lightly beaten

Directions

In a skillet, brown and crumble sausage until fully cooked. Meanwhile, cut pita breads in half widthwise; wrap in foil and warm in the oven. Drain fat from skillet; to sausage add onions, chili powder and eggs. Cook and stir gently over medium heat until eggs are set. Spoon into pita halves. Yield: 4 servings.

Nutritional Facts 1 serving (1 each) equals 339 calories, 14 g fat (4 g saturated fat), 329 mg cholesterol, 538 mg sodium, 36 g carbohydrate, 2 g fiber, 17 g protein.

Originally published as Egg and Sausage Pockets in Cookin' Up Country Breakfasts Cookbook , p27

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