Breakfast Egg Sausage Pita Pockets Heat N Go Food

BREAKFAST PITA POCKETS

Steps:

• Place bacon, sausage, and Canadian-style bacon in a medium skillet over medium heat. Fry until evenly brown; drain. Crumble bacon, and chop sausage.
• Mix eggs into the skillet, and scramble with the bacon and sausage until no longer runny.
• Place pita bread in a microwave, and heat on High about 30 seconds, until warm. Spoon the egg mixture into the pita bread halves, and serve warm.

BREAKFAST EGG & SAUSAGE PITA POCKETS - HEAT-N-GO!

Steps:

• In a bowl, whisk eggs, soup, salt and pepper. Set aside.
• Heat skillet to med-high and saute onion in olive oil until translucent.
• Add sausage to skillet. Brown sausage with onion, turning meat often so it is small crumbles.
• Drain grease off.
• Add scramble egg mixture to the sausage mixture and scramble, stirring frequently.
• Remove from heat and cool slightly.
• Mix in cheese.
• Fill pita pockets with mixture and stand in a pan.
• Wrap filled pockets in wax paper and place in gallon size freezer bags.
• Freeze.
• 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.

CRISPY BREAKFAST PITA

Steps:

• Heat a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush each side of the pita breads with 1/2 teaspoon olive oil and grill 2 to 3 minutes on each side, until crisp. Remove from the grill and cool slightly. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Crack the eggs directly into the pan and cook until the egg whites are set, 2 to 3 minutes. Combine the mascarpone cheese, lemon zest, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl. In a medium bowl, whisk together 3 tablespoons olive oil, the lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper until smooth. Add the arugula and toss until coated. Spread each pita with 2 tablespoons of the mascarpone mixture. Divide the prosciutto on top. Divide the arugula and mound on top of the prosciutto. Carefully place a fried egg on top of each pita. Season the eggs with a pinch of salt and pepper, and serve.

BREAKFAST PITA POCKETS

Steps:

• Heat a large frying pan and add the bacon. Dry fry for 3 or 4 minutes until it starts to brown.
• add the tomatoes and mushrooms with the olive oil.
• continue to fry until the mushrooms have softened and browned.
• Put the pita pockets on to toast.
• Meanwhile, add the spinach to the frying pan and cook for one minute.
• Add the beaten egg and stir until the egg is cooked.
• Season to taste.
• Slice open one side of each of the pita breads and spread the inside with a thin layer of sour cream.
• Fill the pitas with the egg mixture and enjoy!
• It tastes good with some bbq or tomato sauce on the side and also works with some cheddar cheese stirred through the egg mixture just after cooking. It's also good with different veggies, such as capsicum, spring onions or avacado.

QUICK BREAKFAST IN A PITA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place pita bread in oven to warm.
• Heat a medium skillet over high heat. Coat with cooking spray. Add potatoes and saute until lightly browned, about 5 minutes. Reduce heat to medium and add eggs. Mix gently until eggs are firm, about 45 seconds. Season with salt and pepper. Remove pita from oven. Stuff pita with potato and egg mixture. Eat immediately.

HAM & EGG PITA POCKETS

Steps:

• In a microwave-safe bowl, whisk egg whites, egg, paprika and pepper until blended; stir in ham, green onion and cheese. Microwave, covered, on high for 1 minute. Stir; cook on high 30-60 seconds longer or until almost set. Serve in pitas.

BREAKFAST PITAS

Steps:

• In a large skillet, saute the ham, onion and green pepper in butter until tender. Add eggs; cook and stir over medium heat until eggs are almost set. Add the cheese, seasoned salt and pepper. Cook and stir until eggs are completely set. Spoon into pita halves.