Egg and Sausage Pockets Recipe

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Egg and Sausage Pockets Recipe

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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.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1/4 pound Jones Dairy Farm All Natural Pork Sausage Roll
  • 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.
Originally published as Egg and Sausage Pockets in Cookin' Up Country Breakfasts Cookbook 1994, p27

Nutritional Facts

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

  • 1/4 pound Jones Dairy Farm All Natural Pork Sausage Roll
  • 4 large or 8 small pita breads
  • 3 green onions, sliced
  • 1/2 teaspoon chili powder
  • 6 eggs, lightly beaten
  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

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