If it is Bread, It Works

Aha, no Pitas, but lots of bread

In our home, if its bread, it will work and exceptions rarely occur. My husband and the cat, along with a couple of grandchildren, have one thing in common; they’re picky/finicky eaters. Two of my granddaughters eat deconstructed sandwiches (everything placed on the plate separately), and are unlikely to eat the bread, but shove it all in a pita pocket, tell them it is a taco, and they will eat without question. We like them for breakfast and have used many variations to fill them…this one is our favorite.

Pita Breakfast Pocket

1 pckg. Hormel Little Sizzlers, cook according to package directions

6 to 8 eggs, scrambled with (1 tsp paprika, ½ tsp garlic powder, salt and pepper to taste)

1 pckg. Each shredded mozzarella and mild cheddar cheese

1 tomato, diced

1 avocado, diced or shredded lettuce

1 bottle mild salsa, tomato sauce (recipe to follow), or white sauce

1 pckg pita pockets (wheat or plain)

Tomato Sauce:

1 tbsp olive oil

2 tbsp butter or margarine

1 small onion, diced (alternatives or additives might be: peppers, chives, garlic, green onions, or green olives)

1 lrg tomato, diced

1 tsp paprika (alternate spices: nutmeg, cumin, cinnamon, garam masala, and in smaller amount cayenne)

½ tsp Italian seasoning (alternate spices: cilantro, oregano, basil, rosemary, and sage)

1 & ½ cup hot water (alternative: white or red wine, or beer)

2 tbsp soy, teriyaki, or Worcestershire sauce; optional

2 cube beef bouillon (or chicken bouillon)

Salt and pepper to taste

Over medium-high heat, in 6-inch sauté pan add oil and butter; allow butter to melt and oil to come up-to temperature. Add onion allowing it to cook until transparent. Add tomato with juice and seeds, reduce heat to medium; cook 10 to 15 minutes until they have become a mush-like consistency. Add paprika and Italian seasoning. Reduce heat to low and allow to cook while dissolving bouillon in the hot water. 

Add bouillon water allow to mixture--and sauce (optional) to reduce and thicken.

Prep and Pita Assembly:

Cook sausage until golden brown, place on paper towel and store in microwave to keep warm. In bowl, add 6 to 8 eggs, paprika, garlic powder, salt, and pepper; scramble. Cut pita pockets in half, chop sausage into bite-size proportions, and mix with scrambled eggs. Open pita pocket and fill with egg and sausage mixture, top with diced tomatoes, avocados, shredded mozzarella and cheddar cheese, and choice of sauce/salsa, serve warm.