Pita Pocket Breakfast

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  • 1 pound sausage (pork, turkey or ground beef)
  • 1 medium onion, minced
  • 2 tablespoons olive oil (optional)
  • 1 clove garlic, minced
  • 1 green bell pepper, diced
  • 12 eggs, beaten
  • 1 jar salsa
  • 6 medium pita breads


  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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