Breakfast Pita Pockets

1 review, 4 star(s). 100% would make again

Ready in 1h

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1/4 c milk
1/8 ts Salt; (up to 1/4)
5 Pita breads; halved
5 Eggs
1 lb Bulk pork sausage
1/2 ts Dried Oregano
5 sl Swiss cheese; halved
1/4 ts Pepper

Original recipe makes 10



In a skillet, cook sausage until no longer pink. Drain and set aside. Place the pita halves in an ungreased 11x7x2" baking pan. Bake at 300 F. for 5 minutes. In a bowl, beat 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. Serve warm. Yield: 10 servings. MC formatting by NOTES : At home, or on the go, pita halves make handy holders for this flavorful mixture of sausage, scrabled eggs and Swiss cheese. "I dont 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." Recipe by: Quick Cooking Magazine, May/June, 98 Posted to MC-Recipe Digest by Roberta Banghart on Apr 26, 1998

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