Pocket Scramble

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 pita bread, cut in half and opened or 4 other buns or 4 bread
• 2 sausages, cut in 1/2 inch pieces cooked or 2 other left over cooked meat
• 1/4 cup sweet onion, chopped
• 1/2 cup mixed pepper, chopped
• 1/2 cup mushroom, sliced
• 1 teaspoon minced garlic
• 1/2 cup of any other vegetables, you have left over
• 5 tablespoons barbecue sauce (or other spicy sauce)
• 3 eggs
• 2 tablespoons sour cream or 2 tablespoons cottage cheese
• 2 tablespoons flour
• 1/4 cup whole milk or 1/4 cup 1% low-fat milk

Recipe

• 1 preheat oven to 375f.
• 2 lightly spray a fry pan with oil, sauted the onions, mushrooms & pepper for 4 minutes over medium high heat.
• 3 add leftover sausage (meat).
• 4 other veggies and bbq sauce, heat through and then transfer to lightly oiled ovenproof dish.
• 5 wrap the pita breads in foil and heat in the oven for 10 minutes.
• 6 meanwhile whip the eggs, milk, flour and sour cream (or cottage cheese) together.
• 7 pour the eggs over the scramble in the casserole dish and place in the oven- bake for apprx. 15 minutes or until firm.
• 8 you may do this as a "do-ahead" dish; just get it ready up to the point of pouring in the eggs and 20 minutes or so before serving pour in the eggs and bake.
• 9 remember if the scramble is cold when you pour in the eggs it will take longer.