Sausage and Egg Pockets
1/4 pound bulk pork sausage
4 large or 8 small pita breads
3 green onions, sliced
1/2 teaspoon chili powder
6 eggs, lightly beaten
In a skillet, brown and crumble sausage until fully cooked.
Meanwhile, cut pita breads in half crosswise; wrap in foil and warm in the oven.
Drain fat from the skillet; to sausage, add onions, chili powder and eggs.
Cook and stir gently over medium heat until eggs are set. Spoon into pita halves.
Yield: 4 servings.
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