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Pocket Scramble

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Ingredients

Adjust Servings:
4 4 other buns or 4 bread
2 sausages, cut in 1/2 inch pieces cooked or 2 other left over cooked meat
1/4 cup sweet onion, chopped
1/2 cup mixed pepper, chopped
1/2 cup mushroom, sliced
1 teaspoon minced garlic
1/2 cup of any other vegetables, you have left over
5 tablespoons barbecue sauce (or other spicy sauce)
3 eggs
2 tablespoons sour cream or 2 tablespoons cottage cheese
2 tablespoons flour
1/4 cup whole milk or 1/4 cup 1% low-fat milk

Nutritional information

367.3
Calories
126 g
Calories From Fat
14.1 g
Total Fat
4.9 g
Saturated Fat
182.9 mg
Cholesterol
715.9 mg
Sodium
42.6 g
Carbs
2.3 g
Dietary Fiber
3.8 g
Sugars
16.4 g
Protein
234g
Serving Size

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Pocket Scramble

Features:
    Cuisine:

    I had some leftover snags from a BBQ so thought this would be a great way to use them, extra veggies added were tomatoes & spinach leaves & used a mixture of BBQ & tomato sauce. For the topping used regular cream in place of sour cream as that's all I had. Served with a side salad & homemade wedges rather than pitas, this was a nice quick meal.

    • 45 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Pocket Scramble, This is another Clean the fridge recipe I have listed the main ingredients used but feel free to use whatever you have in the fridge You may serve this in Pita Pockets, on toast, a bun or just on a plate It is great for brunch, lunch or an easy supper I like to add some cheese to it too You can pour the eggs directly over the scramble in the skillet cover the skillet and cook over medium heat until firm Remove lid and lift the eggs allowing the uncooked egg to run under and then replace lid & continue cooking – This takes apprx 8 minutes, I had some leftover snags from a BBQ so thought this would be a great way to use them, extra veggies added were tomatoes & spinach leaves & used a mixture of BBQ & tomato sauce For the topping used regular cream in place of sour cream as that’s all I had Served with a side salad & homemade wedges rather than pitas, this was a nice quick meal , This is very good! used extra peppers, broccoli and some potatoes for the extra veggies I also put some cheddar cheese on the buns with the scrambled eggs The BBQ sauce gives this a zesty taste that we enjoyed My son requested this be added to our regular line up thats a winner! Thanks


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    Steps

    1
    Done

    Preheat Oven to 375f.

    2
    Done

    Lightly Spray a Fry Pan With Oil, Sauted the Onions, Mushrooms & Pepper For 4 Minutes Over Medium High Heat.

    3
    Done

    Add Leftover Sausage (meat).

    4
    Done

    Other Veggies and Bbq Sauce, Heat Through and Then Transfer to Lightly Oiled Ovenproof Dish.

    5
    Done

    Wrap the Pita Breads in Foil and Heat in the Oven For 10 Minutes.

    6
    Done

    Meanwhile Whip the Eggs, Milk, Flour and Sour Cream (or Cottage Cheese) Together.

    7
    Done

    Pour the Eggs Over the Scramble in the Casserole Dish and Place in the Oven- Bake For Apprx. 15 Minutes or Until Firm.

    8
    Done

    You May Do This as a "do-Ahead" Dish; Just Get It Ready Up to the Point of Pouring in the Eggs and 20 Minutes or So Before Serving Pour in the Eggs and Bake.

    9
    Done

    Remember If the Scramble Is Cold When You Pour in the Eggs It Will Take Longer.

    Avatar Of Dylan Ward

    Dylan Ward

    Ramen enthusiast creating flavorful and authentic Japanese noodle soup.

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