Breakfast Egg & Sausage Pita Pockets - Heat-N-Go! – a delicious recipe with eggs, cheddar cheese soup, salt, pepper, sausage, onion. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
In a bowl, whisk eggs, soup, salt and pepper. Set aside.
2
Heat skillet to med-high and saute onion in olive oil until translucent.
3
Add sausage to skillet. Brown sausage with onion, turning meat often so it is small crumbles.
4
Drain grease off.
5
Add scramble egg mixture to the sausage mixture and scramble, stirring frequently.
6
Remove from heat and cool slightly.
7
Mix in cheese.
8
Fill pita pockets with mixture and stand in a pan.
9
Wrap filled pockets in wax paper and place in gallon size freezer bags.
10
Freeze.
11
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.
810
kcal
Calories
62
g
Fat
5
g
Carbs
60
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 12 eggs (large), 10 ounces cheddar cheese soup (1 can), 1/8 teaspoon salt, 1/8 teaspoon pepper, and more.
Yes, Breakfast Egg & Sausage Pita Pockets - Heat-N-Go! falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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