Breakfast Egg & Sausage Pita Pockets - Heat-n-go!

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• 12 eggs (large)
• 10 ounces cheddar cheese soup (1 can)
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 lb sausage (jimmy dean regular, ground)
• 1/4 cup onion (or green onion, chopped fine)
• 1 tablespoon olive oil
• 12 pita bread (halves)
• 1/2 cup sharp cheddar cheese (shredded)

Recipe

• 1 in a bowl, whisk eggs, soup, salt and pepper. set aside.
• 2 heat skillet to med-high and saute onion in olive oil until translucent.
• 3 add sausage to skillet. brown sausage with onion, turning meat often so it is small crumbles.
• 4 drain grease off.
• 5 add scramble egg mixture to the sausage mixture and scramble, stirring frequently.
• 6 remove from heat and cool slightly.
• 7 mix in cheese.
• 8 fill pita pockets with mixture and stand in a pan.
• 9 wrap filled pockets in wax paper and place in gallon size freezer bags.
• 10 freeze.
• 11 to serve, take a frozen pocket out of the freezer. take off wax paper. place pocket on a plate. cover with paper towel and microwave for 60-90 seconds. enjoy.