BREAKFAST EGG & SAUSAGE PITA POCKETS - HEAT-N-GO!
These tasty pockets can be made ahead of time and frozen. Just pop in the microwave and enjoy a hot breakfast in a minute. Great for kids and adults on the go. You can also customize the recipe to add your favorite ingredients (ideas: bacon, mushrooms, spinach, Swiss cheese, etc.).
Provided by FoodDramaGirl
Categories Breakfast
Time 35m
Yield 12 pockets, 12 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 295.4, Fat 10.1, SaturatedFat 4, Cholesterol 196.4, Sodium 610, Carbohydrate 36.1, Fiber 1.6, Sugar 1.3, Protein 13.9
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 Allrecipes Member
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 375.1 calories, Carbohydrate 35.2 g, Cholesterol 300.6 mg, Fat 17.1 g, Fiber 1.7 g, Protein 19.2 g, SaturatedFat 5.6 g, Sodium 639.2 mg, Sugar 1.6 g
SAUSAGE BREAKFAST POCKETS
Steps:
- Preheat oven to 375°. In a small bowl, combine sausage, cheddar cheese, cream cheese and parsley., Unroll crescent dough and separate into four rectangles; seal perforations. Transfer to a foil-lined baking sheet. Place 3 tablespoons sausage mixture in the center of each rectangle. Bring four corners of dough over filling and twist; pinch to seal., Bake 14-16 minutes or until golden brown. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 380 calories, Fat 26g fat (11g saturated fat), Cholesterol 41mg cholesterol, Sodium 690mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 0 fiber), Protein 10g protein.
SAUSAGE AND GRAVY BISCUIT POCKETS
Steps:
- In a large skillet, cook sausage over medium heat until no longer pink, 3-5 minutes, breaking into crumbles. Add butter; heat until melted. Add flour, salt and pepper; cook and stir until blended. Gradually add milk, stirring constantly. Bring to a boil; cook and stir until thickened, about 3 minutes. Remove from heat; cool to room temperature, about 25 minutes., Preheat oven to 400°. On a lightly floured surface, pat or roll each biscuit into a 6-in. circle. Spoon 1/2 cup gravy mixture over half of each circle to within 1/2 in. of edge. Wet edge and fold dough over filling; press edge with a fork to seal., Place on an ungreased baking sheet. Bake until golden brown, 12-14 minutes., Freeze option: Cover and freeze unbaked pockets on a waxed paper-lined baking sheet until firm. Transfer to freezer containers; return to freezer. To use, bake pockets on an ungreased baking sheet in a preheated 400° oven until golden brown and heated through, 12-14 minutes. If desired, brush with additional melted butter.
Nutrition Facts : Calories 313 calories, Fat 17g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 946mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 1g fiber), Protein 10g protein.
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 Allrecipes Member
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 375.1 calories, Carbohydrate 35.2 g, Cholesterol 300.6 mg, Fat 17.1 g, Fiber 1.7 g, Protein 19.2 g, SaturatedFat 5.6 g, Sodium 639.2 mg, Sugar 1.6 g
SCRAMBLED-EGG AND SAUSAGE POCKET PASTRIES
Everyone will love biting into the flaky whole-wheat crust of these homemade savory pop tarts. They're stuffed with scrambled eggs, sausage, and cheddar. See the step-by-step on how to make these pastries.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 1h25m
Yield Makes 9
Number Of Ingredients 11
Steps:
- Pulse both flours, sugar, and 2 teaspoons salt in a food processor to combine. Add butter and pulse just until small pieces remain. Add 6 tablespoons ice water and pulse until dough just starts to clump together. Add more water, 1 tablespoon at a time, if necessary.
- Turn dough out onto a clean work surface; divide in half. Wrap each half in plastic and press to form a flat rectangle. Refrigerate until firm, at least 1 hour and up to 1 day, or freeze up to 1 month.
- On a lightly floured piece of parchment, roll out each piece of dough into a 10-by-14-inch rectangle. Refrigerate until firm, about 30 minutes.
- Meanwhile, whisk together 6 eggs, milk, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Heat a large nonstick skillet over medium-high. Add sausage and cook, turning occasionally and breaking into small pieces with a wooden spoon, until browned, about 8 minutes. Using a slotted spoon, transfer to a bowl. Remove all but 1 tablespoon fat from pan, reduce heat to medium, and add egg mixture. Cook, stirring, until eggs are soft and just set, 2 to 3 minutes. Remove from heat, sprinkle with cheese and chives, and stir in sausage. Let cool slightly.
- Preheat oven to 425 degrees with racks in upper and lower thirds. Transfer one rectangle of dough on parchment to a baking sheet. Arrange filling into nine 2 1/2-by-3 1/2-inch rectangles on dough (in a 3-by-3 grid), leaving a 1-inch border all around. Whisk remaining egg; brush borders between filling with egg wash. Top with remaining rectangle of dough. Using the sides of your hands, gently press dough to seal egg-wash grid. Using a pizza cutter, cut into 9 rectangles.
- Divide pockets between 2 parchment-lined baking sheets. Use a fork to score edges of each pastry. Brush tops with egg wash, then dock a few vents in top crusts with fork. Season with pepper. Refrigerate until firm, 15 minutes.
- Bake, rotating sheets once, until golden brown, about 30 minutes. Let cool slightly before serving.
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