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.
- 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.
1 each: 339 calories, 14g fat (4g saturated fat), 329mg cholesterol, 538mg sodium, 36g carbohydrate (2g sugars, 2g fiber), 17g protein.
Reviews for Egg and Sausage Pockets
© 2017 RDA Enthusiast Brands, LLC