Breakfast Egg & Sausage Pita Pockets - Heat-N-Go! - cooking recipe

Ingredients

12 eggs (large)
10 ounces cheddar cheese soup (1 can)
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 lb sausage (Jimmy Dean Regular, ground)
1/4 cup onion (or green onion, chopped fine)
1 tablespoon olive oil
12 pita bread (halves)
1/2 cup sharp cheddar cheese (shredded)

Preparation

In a bowl, whisk eggs, soup, salt and pepper. Set aside.
Heat skillet to med-high and saute onion in olive oil until translucent.
Add sausage to skillet. Brown sausage with onion, turning meat often so it is small crumbles.
Drain grease off.
Add scramble egg mixture to the sausage mixture and scramble, stirring frequently.
Remove from heat and cool slightly.
Mix in cheese.
Fill pita pockets with mixture and stand in a pan.
Wrap filled pockets in wax paper and place in gallon size freezer bags.
Freeze.
To serve, take a frozen pocket out of the freezer. Take off wax paper. Place pocket on a plate. Cover with paper towel and microwave for 60-90 seconds. Enjoy.