Best Breakfast Egg Sausage Pita Pockets Heat N Go Recipes

SAUSAGE BREAKFAST POCKETS

Sausage Breakfast Pockets image

Make and share this Sausage Breakfast Pockets recipe from Food.com.

Provided by Shawn C

Categories Breakfast

Time 25m

Yield 10 pockets

Number Of Ingredients 6

Ingredients

1 (10 count) can hungry jack refrigerated biscuits (or any flaking biscuit)
1 lb sausage
1 cup shredded cheddar cheese
1 (6 ounce) container chopped fresh mushrooms
1 onion, diced
2 tablespoons butter

Steps:

Preheat oven according to biscuit directions.
Spray muffin tins with non-stick spray.
Take off the top 1/3 of each biscuit and set aside.
Take the other 2/3 of each biscuit, flatten them and mold them in the muffin sections; set aside.
In skillet sauté the mushrooms and onion in butter; set aside in a bowl.
In same skillet fry the sausage until fully cooked, crumbling it with the utensil you are using; drain well.
Return sausage to skillet add onions and mushrooms; stir together.
Add cheese and stir again.
Add spoonful of mixture to each muffin tin. Place the leftover 1/3 biscuit on top as a lid and tuck in the sides.
Bake at whatever temp and time is on the biscuit can.
Serve.

Nutrition Facts : Calories 314.6, Fat 23.2, SaturatedFat 9.3, Cholesterol 44.6, Sodium 797, Carbohydrate 15.4, Fiber 0.6, Sugar 3, Protein 11

BREAKFAST PITA POCKETS

Breakfast Pita Pockets image

A good substitute for the plain old omelet. You can use a variety of ingredients; however, I like the all meat version. Serve with salsa and ketchup!

Provided by SJKANG

Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes

Time 25m

Yield 2

Number Of Ingredients 5

Ingredients

2 slices bacon
2 links pork sausage
2 slices Canadian-style bacon
3 eggs, beaten
1 pita bread, cut in half

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.

Nutrition Facts : Calories 421.9 calories, Carbohydrate 17.9 g, Cholesterol 331 mg, Fat 27.4 g, Fiber 0.7 g, Protein 24.8 g, SaturatedFat 8.5 g, Sodium 993.3 mg, Sugar 1 g

BREAKFAST PITA POCKETS

Breakfast Pita Pockets image

Make and share this Breakfast Pita Pockets recipe from Food.com.

Provided by Balmain Gal

Categories Breakfast

Time 17m

Yield 2 pockets, 2 serving(s)

Number Of Ingredients 11

Ingredients

2 slices bacon, cut into small pieces
100 g spinach
6 ripe cherry tomatoes, chopped
2 large mushrooms, sliced
olive oil (10 sprays )
3 eggs, beaten
salt
pepper
all purpose seasoning
2 pita pockets
3 teaspoons light sour cream

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.