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Name: Breakfast Pita Pockets
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 10
Cuisine: American
Ingredients: 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

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INGREDIENTS

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

INSTRUCTIONS

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 bobbi744@sojourn.com 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

NOTES

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Breakfast Pita Pockets

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

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 bobbi744@sojourn.com    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 <bobbi744@sojourn.com> on  Apr 26, 1998

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Nutrition

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Serving Size: 1 Serving (206g)
Recipe Makes: 10

Calories: 427
Calories from Fat: 257 (60%)

Amt Per Serving		% DV

	Total Fat 28.5g	38 %
	Saturated Fat 10.4g	52 %
	Monounsaturated Fat 11.1g
	Polyunsanturated Fat 3.6g
Cholesterol 574.2mg		177 %
Sodium 598.1mg		21 %
Potassium 318.6mg		8 %
Total Carbohydrate 13.4g		4 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 12.9g
Protein 28.2g		40 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 427

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