Breakfast Burrito Pitas

1. 1

   For the fried potatoes:

2. 2

   Wash and peel the potatoes. Cut into small to medium size cubes. In a large bowl, add the potatoes, onions, salt and pepper. Stir until the potatoes are coated with the salt and pepper. Heat a skillet on medium heat and add the canola oil. Add the potatoes and onions to the pan and stir as they cook. Continue cooking until the potatoes are tender and lightly browned (about 20 minutes). Set aside.

3. 3

   For the scrambled eggs:

4. 4

   In a medium size bowl, add the eggs, milk, salt and pepper. Whisk together. Heat a medium size skillet on medium heat. Add the butter. When it melts add the eggs. Stir the eggs with a spatula as they cook. Cook until the eggs are thoroughly cooked (about 5 minutes). Set aside.

5. 5

   For the pitas:

6. 6

   Preheat the oven to 350 F. Cut each pita pocket in half down the middle and gently open each half. Set the pita pockets upright in a small casserole dish, shallow oven-safe bowl, or bread loaf pan with the pitas leaning up against one another if necessary. Using a spatula or dinner knife gently spread the refried beans inside each pita pocket. Add even amounts of the sausage, scrambled eggs, salsa, fried potatoes and cheese into each. Bake in the preheated oven until the cheese starts to melt. Serve while warm with additional salsa if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.