Pocket Scramble

• 4 pita bread, cut in half and opened or 4 other buns or 4 bread
• 2 sausages, cut in 1/2 inch pieces cooked or 2 other left over cooked meat
• 14 cup sweet onion, chopped
• 12 cup mixed pepper, chopped
• 12 cup mushroom, sliced
• 1 teaspoon minced garlic
• 12 cup of any other vegetables, you have left over
• 5 tablespoons barbecue sauce (or other spicy sauce)
• 3 eggs
• 2 tablespoons sour cream or 2 tablespoons cottage cheese
• 2 tablespoons flour
• 14 cup whole milk or 14 cup 1% low-fat milk

1. preheat oven to 375F.
2. Lightly spray a fry pan with oil, Sauted the onions, mushrooms & pepper for 4 minutes over medium high heat.
3. Add leftover sausage (meat).
4. Other veggies and BBQ Sauce, heat through and then transfer to lightly oiled ovenproof dish.
5. Wrap the pita breads in foil and heat in the oven for 10 minutes.
6. Meanwhile whip the eggs, milk, flour and sour cream (or cottage cheese) together.
7. Pour the eggs over the scramble in the casserole dish and place in the oven- bake for apprx.
8. 15 minutes or until firm.
9. You may do this as a "do-ahead" dish; just get it ready up to the point of pouring in the eggs and 20 minutes or so before serving pour in the eggs and bake.
10. Remember if the scramble is cold when you pour in the eggs it will take longer.

pita bread, sausages, sweet onion, mixed pepper, mushroom, garlic, other vegetables, barbecue sauce, eggs, sour cream, flour, milk

Taken from www.food.com/recipe/pocket-scramble-92917 (may not work)