EGG AND SAUSAGE POCKETS
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.
Provided by Taste of Home
Categories Breakfast Brunch Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 339 calories, Fat 14g fat (4g saturated fat), Cholesterol 329mg cholesterol, Sodium 538mg sodium, Carbohydrate 36g carbohydrate (2g sugars, Fiber 2g fiber), Protein 17g protein.
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Ra Ormsby
[email protected]These egg and sausage pockets were okay. They were easy to make, but they were a little bland. I think I would add some more spices next time.
Sunita Gyawali
[email protected]I made these egg and sausage pockets for breakfast this morning and they were so good! They were really easy to make and they were cooked perfectly. The sausage was flavorful and the eggs were fluffy. I will definitely be making these again.
Johnson Mbadiegwu
[email protected]These egg and sausage pockets were a hit with my family! They were easy to make and so delicious. I used Jimmy Dean sausage and it was the perfect amount of spice. I also added a little bit of shredded cheddar cheese to the pockets and they were even