Recipe - Breakfast Pita Pockets

1 pound Bulk pork sausage
5 Pita breads; halved
5 Eggs
One fourth cup Milk
One half teaspoon Dried oregano
1/8 teaspoon Salt; (up to 1/4)
One fourth teaspoon Pepper
5 sl Swiss cheese; halved

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 don't 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 MCRecipe Digest by Roberta Banghart bobbi744@sojourn.com on
Apr 26, 1998