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Hot Breakfast to Go

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


Beat eggs. Combine beaten eggs, cream soups, and pepper thoroughly with stand mixer or food processor. Add sauteed veggies and meat to egg-soup mixture. Scramble egg mixture until just slightly less cooked then you normally like your eggs. 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. Fill each pita half (tortilla or other bread "wrapper") with cooked egg mixture and top with approximately 2 tablespoons of shredded cheese. TIP: Keep a 9x13 pan handy to place filled pockets in an upright position while assembling the pockets. TIP: Place "Burrito-style" Hot Breakfasts to go on cookie sheets, not touching one another. TIP: Allow the Pita-style pockets to cool somewhat before adding the cheese unless serving immediately. Place filled pockets (or burritos or sandwiches) in freezer. Once frozen, package each pocket separately in microwave/freezer-safe wrapping and store in freezer for grab, zap and run breakfasts. To serve, reheat the frozen breakfast in the microwave for approximately 90 seconds, until hot throughout. You WILL need to experiment with the reheating time as microwaves can and do vary greatly. Makes 24 hot breakfasts to go. 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. A third of the recipe would serve 4-8, depending on your family's appetite.

Source: www.food.com