Pita Pocket Breakfast


1 pound sausage (pork, turkey or ground beef)

1 medium onion, minced

2 tablespoons olive oil, optional

1 clove garlic, minced

1 bell pepper, diced

12 eggs, beaten

1 jar salsa

6 Pita breads, medium


Pre-heat Dutch oven (12 coals on the bottom). Brown sausage and drain fat, saving 2 tablespoons. Stir in onion, garlic, pepper, sauté with sausage. Add eggs, sausage fat and cook together until eggs are scrambled. Spoon into Pita Pockets top with salsa to taste.


Brown sausage and sauté garlic onions and peppers in advance, refrigerate or freeze in ziploc bags. Add 2 tablespoons of olive oil when cooking in camp in lieu of sausage fat. This will save time and reduce the sausage fat that will need to be disposed.