Hot Breakfast To Go

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• 2 dozen eggs
• 3 (10 3/4 ounce) cans cream of mushroom soup
• 1/2 teaspoon black pepper, to taste
• 1 lb ground sausage, scrambled and browned
• 1/2 cup bell pepper, diced and sauteed
• 1/2 cup onion, diced and sauteed
• 12 pita bread, halved
• 3 cups cheddar cheese, shredded

Recipe

• 1 beat eggs.
• 2 combine beaten eggs, cream soups, and pepper thoroughly with stand mixer or food processor.
• 3 add sauteed veggies and meat to egg-soup mixture.
• 4 scramble egg mixture until just slightly less cooked then you normally like your eggs.
• 5 tip: you may do this in batches in a skillet or all at once in a dutch oven, carefully stirring eggs so uncooked portions flow to bottom.
• 6 fill each pita half (tortilla or other bread "wrapper") with cooked egg mixture and top with approximately 2 tablespoons of shredded cheese.
• 7 tip: keep a 9x13 pan handy to place filled pockets in an upright position while assembling the pockets.
• 8 tip: place "burrito-style" hot breakfasts to go on cookie sheets, not touching one another.
• 9 tip: allow the pita-style pockets to cool somewhat before adding the cheese unless serving immediately.
• 10 place filled pockets (or burritos or sandwiches) in freezer.
• 11 once frozen, package each pocket separately in microwave/freezer-safe wrapping and store in freezer for grab, zap and run breakfasts.
• 12 to serve, reheat the frozen breakfast in the microwave for approximately 90 seconds, until hot throughout.
• 13 you will need to experiment with the reheating time as microwaves can and do vary greatly.
• 14 makes 24 hot breakfasts to go.
• 15 you may prepare 1/3 of the recipe for a sit-down family breakfast if you do not wish to freeze it by cooking the eggs to your normally desired level of doneness.
• 16 a third of the recipe would serve 4-8, depending on your family's appetite.