Perfectly Peppered Pita Egg Sandwich
2016-03-10 08:45:04
Yields 12
Ingredients
- 1 lb., 8 oz. bulk breakfast sausage (or bulk sausage of choice)
- 4 oz. red bell pepper, diced
- 1 lb., 5 oz.* eggs (12 large), beaten
- 8 oz. (2 cups) Pepper Jack cheese, shredded
- 1 lb., 8 oz. frozen hash brown triangles (12), prepared according to package directions and kept warm
- 6 pita breads (12 to 15 oz.), cut in half
Instructions
- Cook sausage and red bell peppers in large pan over medium heat, stirring frequently, until sausage is browned and cooked throughout. Drain off fat.
- Add eggs. Cook and scramble eggs until eggs are firm throughout with no visible liquid egg remaining
- Fold in cheese. Keep warm.
- Heat oven to 350° F. Place a hash brown triangle in each pita half. Portion about 2/3 cup egg-sausage mixture into each pita, dividing mixture equally among the pitas.
- Wrap sandwiches in foil. Heat sandwiches 15 minutes or until heated throughout. Serve immediately.
Notes
- If using frozen or liquid whole egg product.
- ©Copyright 2016, American Egg Board
Recipes from Cooks Warehouse http://recipe.cookswarehouse.com/