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May 2007 Issue
Breakfast Sandwiches: Part 3
by Ronda L. Halpin
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This month, we conclude our series on breakfast sandwiches. And we're saving the best for last. A pita sandwich stuffed with all your breakfast favorites that's baked and easy to enjoy as you go about your day.

While these sandwiches do take a bit to make, they are well worth it. And you can take it a step further by making them the night before and baking them as you are getting ready for your day -- just refrigerate them overnight and bake them for 20-25 minutes instead of 15 minutes. You've got your day started right!

As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at .


Breakfast Pita Wraps

Scrambled eggs, sausage, and hash brown potatoes melted together with cheese are stuffed into pita breads for these delicious breakfast sandwiches.
  • 1 cup bulk breakfast pork sausage
  • 4 eggs
  • 2 cups frozen hash brown potatoes, thawed and drained
  • salt and pepper to taste
  • 4 pita breads
  • 4 slices Havarti cheese
Preheat the oven to 375 degrees F. Cook sausage in large skillet, stirring frequently, until browned. Drain off excess fat and remove skillet from heat.

Place eggs in medium bowl and beat well to combine.

Drain potatoes and add to eggs; season with salt and pepper to taste. Add egg mixture to skillet with sausage and cook over medium heat until eggs are scrambled.

Divide egg mixture among pita breads and top with Havarti cheese. Fold pita in half and wrap in aluminum foil. Bake sandwiches at 375 degrees F for 15 minutes.

Serve immediately, or eat within 1 hour on the run.

  • Yields: 4 servings
  • Preparation Time: 30 minutes

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