Breakfast Pita
A soft steamed pita stuffed with a savory blend of chicken sausage, hashbrown potatoes, and scrambled eggs.
Serving size: 1/2 pita
Instructions
| Ingredient |
Quantity |
Instructions |
|
|
Preheat oven to 400º F (300º F convection). |
| Redi-Shred® Hashbrown Potatoes |
1/2 carton
|
Cover hashbrowns with hot tap water (140º to 150º F). Let stand 20 minutes; drain. |
| Chicken sausage, ground |
3 lb.
|
Cook sausage until browned. |
| Eggs |
12
|
Beat next 2 ingredients until blended. Cook over low heat, stirring occasionally, until desired consistency. |
| Milk |
1/2 cup
|
|
|
|
Bake for 40 minutes or until hot (convection oven for 30 minutes). Stir once during baking. |
| Pita bread, 6-inch round |
25
|
Cut pita bread in half; place in steamtable; cover. To serve, fill each pita with #10 dipper of hashbrown mixture. |
|
|
In half-size steamtable pan, combine hasbrowns, sausage, and eggs. |
Nutritional Information Per Serving
| Calories — 162 |
Protein — 11.6 g |
Fat — 3.81 g |
| Carbs — 19.3 g |
Iron — 1.16 mg |
Sodium — 154 mg |
| Potassium — 240 mg |
Zinc — 0.898 mg |
Vitamin A — 28.6 IU |
| Riboflavin — 0.184 mg |
Niacin — 2.63 mg |
Calcium — 31.5 mg |
| Cholesterol — 75.7 mg |
Vitamin B6 — 0.214 mg |
Vitamin B12 — 0.191 ug |
| Thiamine — 0.111 mg |
Phosphorus — 105 mg |
New Recipe Search