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Egg & Sausage Breakfast Pita

Author Kelli Shallal MPH RD


  • 4 NestFresh eggs or large eggs
  • 2 chicken or turkey sausage links chopped
  • 1 large or 2 medium red pepper finely chopped
  • 1/4 red onion finely chopped
  • 1 TBSP extra virgin olive oil
  • 2 Whole Wheat Pitas cut in half


  • In a large skillet over medium-high heat saute peppers, onion and sausage with olive oil for about 5
  • minutes until peppers are softened and sausage is heated through.
  • Add eggs mix with spatula to scramble eggs within the pepper, sausage mixture. (if you want to freeze them for later, slightly UNDERCOOK them.)
  • Once eggs are cooked (about 1-2 minutes) remove from heat and set aside.
  • Fill each pita with about 1/4 of the egg mixture of the egg/sausage/pepper mixture.
  • Wrap each pocket in aluminum foil, place in ziplock bag with date and freeze.
  • Reheat in microwave (wrapped in a paper towel) or toaster oven (in the aluminum) when ready to eat. (Will be good in the freezer for up to 3 months.)