Breakfast Pita Pockets make breakfast on the go easy and fun.
According to the American Dietetic Association, children who eat breakfast perform better in the classroom and on the playground, with better concentration, problem-solving skills and hand-eye coordination. It’s evident that starting the day off with a great breakfast can really make a difference. With school in session, it’s time to get back into the routine of a hearty and healthy morning meal.
These Breakfast Pita Pockets are simple to make and are very kid-friendly. If your morning is rushed and you’re short on time, little hands can still grab a delicious breakfast on the go.
Make breakfast a priority. It’s the smart thing to do!
Breakfast Pita Pockets
Makes 10 servings
Prep time: 10 minutes • Cook time: 10 minutes
1 lb. bulk pork or turkey sausage
5 whole wheat pitas, halved, or 10 whole wheat mini pitas
¼ cup skim milk
1 small red bell pepper, diced
¼ teaspoon salt
¼ teaspoon pepper
1 cup shredded Swiss or mozzarella cheese
1. Heat oven to 300°F.
2. In a large skillet, cook sausage over medium heat until cooked through and no longer pink. Drain and set aside.
3. Place the pita halves or mini pitas on a large cookie sheet. Bake for 5 minutes.
4. In the meantime, beat the eggs, milk, red bell pepper, salt and pepper in a medium bowl. Pour into a lightly greased skillet. Cook and stir gently over medium heat until the eggs are firm.
5. Stir in cooked sausage and shredded cheese.
6. Spoon 1/3 cup of sausage and egg mixture into each toasted pita half.
Written and photographed by Kristen Doyle, dineanddish.net