Sausage Egg Pockets

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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