Pita Pocket Breakfast

1 lb sausage (pork, turkey or ground beef)
1 medium onion, minced
6 Pita breads, medium
1 clove garlic
1 bell pepper, diced
12 eggs, beaten
1 jar salsa

Pre-heat the Dutch oven (about 12 coals on the bottom). Brown the sausage and then drain fat, saving 2 TBS. Stir in onion, garlic, pepper, and sauté with sausage. Add eggs and sausage fat and cook together until eggs are scrambled. Spoon into pita pockets and top with salsa.

To save time, you can brown the sausage and sauté garlic onions and peppers in advance, and then refrigerate or freeze in Ziplock bags. Add 2 TBS of Olive Oil when cooking in camp in lieu of sausage fat. This will save time and reduce the sausage fat that you have to get rid of.

(No Ratings Yet)

Loading ...

This entry was posted on Sunday, September 14th, 2008 at 2:04 pm and is filed under Breakfast Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

You must be logged in to post a comment.

Outdoor Cooking Magic