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Breakfast Pita Pockets

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."
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    10 servings


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


  • In a large skillet, cook sausage over medium heat until no longer pink. Drain and set aside. Place the pita halves in an ungreased 11x7-in. baking pan. Bake at 300° for 5 minutes.
  • In a large bowl, beat the 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 half. Serve warm.

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