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Hearty Brunch Pockets

“I made this recipe up one night when I was looking or a quick and tasty meal for myself and my kids, “writes Meredith Beyl of Stillwater, Oklahoma. “It was an instant hit! It makes a great meal any time of the day.”
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    6 servings


  • 6 frozen fully cooked breakfast sausage links, thawed and sliced
  • 6 ready-to-serve fully cooked bacon strips, diced
  • 6 large eggs, lightly beaten
  • 2 tablespoons whole milk
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup shredded Colby-Monterey Jack cheese
  • 3 pita breads (6 inches), halved


  • In a nonstick skillet, cook sausage for 2 minutes. Add bacon; cook 4 minutes longer or until sausage is heated through and bacon is crisp. Remove and keep warm.
  • In a small bowl, whisk the eggs, milk, salt and pepper. Pour into the skillet; cook and stir over medium heat until eggs are almost set. Add sausage mixture and cheese. Cook and stir for 2 minutes or until eggs are completely set and cheese is melted. Spoon into pita halves.
Nutrition Facts
1 each: 301 calories, 18g fat (8g saturated fat), 238mg cholesterol, 930mg sodium, 19g carbohydrate (2g sugars, 1g fiber), 17g protein.

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