Breakfast burrito pitas

By RoketJSquerl

Ingredients

• For the Fried Potatoes:
• 3 Russet potatoes (medium size)
• 1/2 cup chopped onion
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 cup canola oil (or more depending on the size of the pan)
• For the Scrambled Eggs:
• 4 eggs
• 1 tablespoon milk
• 3 dashes salt
• 3 dashes ground black pepper
• 2 teaspoons butter
• For the Pitas:
• 2 Pita pockets
• Sage breakfast sausage, cooked in small pieces(about 8 ounces; 1/2 of the 16 ounce tube)
• Scrambled eggs
• 1 cup salsa
• Sliced Jalapenos
• Fried potatoes
• 1-1/2 cup shredded cheddar cheese

Details

Servings 2
Preparation time 15mins
Cooking time 45mins
Adapted from couponclippingcook.com

Preparation

Step 1

For the Fried Potatoes:

Wash and peel the potatoes. Cut into small to medium size cubes. In a large bowl, add the potatoes, onions, salt and pepper. Stir until the potatoes are coated with the salt and pepper. Heat a skillet on medium heat and add the canola oil. Add the potatoes and onions to the pan and stir as they cook. Continue cooking until the potatoes are tender and lightly browned (about 20 minutes). Set aside.

For the Scrambled Eggs:

In a medium size bowl, add the eggs, milk, salt and pepper. Whisk together. Heat a medium size skillet on medium heat. Add the butter. When it melts add the eggs. Stir the eggs with a spatula as they cook. Let cook until the eggs are thoroughly cooked (about 5 minutes). Set aside.

For the Pitas:

Preheat the oven to 350 degrees F. Cut each pita pocket in half and gently open them up. Set the pita pockets upright in a small casserole dish, shallow oven-safe bowl, or bread loaf pan with the pitas leaning up against one anotUsing a spatula or dinner knife genher if necessary. Add the sausage, crambled eggs, salsa, fried potatoes, and cheese. Bake in the oven until the cheese starts to melt. Serve while warm with salsa.