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.)