Hot Breakfast To Go
- 2 dozen eggs
- 3 (10 3/4 ounce) cans cream of mushroom soup
- 1/2 teaspoon black pepper, to taste
- 1 lb ground sausage, scrambled and browned
- 1/2 cup bell pepper, diced and sauteed
- 1/2 cup onion, diced and sauteed
- 12 pita bread, halved
- 3 cups cheddar cheese, shredded
- Beat eggs.
- Combine beaten eggs, cream soups, and pepper thoroughly with stand mixer or food processor.
- Add sauteed veggies and meat to egg-soup mixture.
- Scramble egg mixture until just slightly less cooked then you normally like your eggs.
- TIP: You may do this in batches in a skillet or all at once in a dutch oven, carefully stirring eggs so uncooked portions flow to bottom.
- Fill each pita half (tortilla or other bread "wrapper") with cooked egg mixture and top with approximately 2 tablespoons of shredded cheese.
- TIP: Keep a 9x13 pan handy to place filled pockets in an upright position while assembling the pockets.
- TIP: Place "Burrito-style" Hot Breakfasts to go on cookie sheets, not touching one another.
- TIP: Allow the Pita-style pockets to cool somewhat before adding the cheese unless serving immediately.
- Place filled pockets (or burritos or sandwiches) in freezer.
- Once frozen, package each pocket separately in microwave/freezer-safe wrapping and store in freezer for grab, zap and run breakfasts.
- To serve, reheat the frozen breakfast in the microwave for approximately 90 seconds, until hot throughout.
- You WILL need to experiment with the reheating time as microwaves can and do vary greatly.
- Makes 24 hot breakfasts to go.
- You may prepare 1/3 of the recipe for a sit-down family breakfast if you do not wish to freeze it by cooking the eggs to your normally desired level of doneness.
- A third of the recipe would serve 4-8, depending on your family's appetite.
eggs, cream of mushroom soup, black pepper, ground sausage, bell pepper, onion, pita bread, cheddar cheese
Taken from www.food.com/recipe/hot-breakfast-to-go-14494 (may not work)