NEXT RECIPE >

Egg and Sausage Pockets Recipe

Be the first to add a review
Publisher Photo
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.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings

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

Nutritional Facts

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

Directions

  1. 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.
Originally published as Egg and Sausage Pockets in Cookin' Up Country Breakfasts Cookbook 1994, p27


Reviews for Egg and Sausage Pockets

AVERAGE RATING
(0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image