Egg and Sausage Pockets Recipe

Egg and Sausage Pockets Recipe

  • 1/4 pound bulk pork sausage
  • 4 large pita bread rounds
  • 3 green onions, sliced
  • 1/2 teaspoon chili powder
  • 6 eggs, lightly beaten
  1. In a skillet, brown and crumble sausage until fully cooked. Meanwhile, cut pita breads in half crosswise; 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.
Recipe of the Day|