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Pita Pocket Breakfast



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  1. Heat Dutch oven with 12 coals on the bottom.
  2. Brown sausage, then drain fat, saving 2 tablespoons.
  3. Stir in onion, garlic and bell pepper; sauté with sausage.
  4. Add eggs and sausage fat and cook together until eggs are scrambled.
  5. Spoon into pita pockets, and top with salsa to taste.

Make-ahead Tip: Brown sausage and sauté garlic onions and peppers in advance, refrigerate or freeze in zip-type bags. Add 2 tablespoons of olive oil when cooking in camp instead of sausage fat.

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