Hot Breakfast to Go
"Feed the family a substantial, hot breakfast, fast. Keep these in the freezer for inexpensive zap-and-run convenience! Adapt the recipe to your tastes, dietary needs. Try another variety of cream soup, such as cheddar cheese. Sub diced beef or ham for the sausage, cubed potatoes or broccoli for the veggies, tortillas or English muffins for the pita."
- Ready In:
- 50mins
- Ingredients:
- 8
- Yields:
-
24 Pockets
- Serves:
- 12-24
ingredients
- 2 dozen eggs
- 3 (10 3/4 ounce) cans cream of mushroom soup
- 1⁄2 teaspoon black pepper, to taste
- 1 lb ground sausage, scrambled and browned
- 1⁄2 cup bell pepper, diced and sauteed
- 1⁄2 cup onion, diced and sauteed
- 12 pita bread, halved
- 3 cups cheddar cheese, shredded
directions
- Beat eggs.
- Combine beaten eggs, cream soups, and pepper thoroughly with stand mixer or food processor.
- Add sauteed veggies and meat to egg-soup mixture.
- Scramble egg mixture until just slightly less cooked then you normally like your eggs.
- TIP: You may do this in batches in a skillet or all at once in a dutch oven, carefully stirring eggs so uncooked portions flow to bottom.
- Fill each pita half (tortilla or other bread "wrapper") with cooked egg mixture and top with approximately 2 tablespoons of shredded cheese.
- TIP: Keep a 9x13 pan handy to place filled pockets in an upright position while assembling the pockets.
- TIP: Place "Burrito-style" Hot Breakfasts to go on cookie sheets, not touching one another.
- TIP: Allow the Pita-style pockets to cool somewhat before adding the cheese unless serving immediately.
- Place filled pockets (or burritos or sandwiches) in freezer.
- Once frozen, package each pocket separately in microwave/freezer-safe wrapping and store in freezer for grab, zap and run breakfasts.
- To serve, reheat the frozen breakfast in the microwave for approximately 90 seconds, until hot throughout.
- You WILL need to experiment with the reheating time as microwaves can and do vary greatly.
- Makes 24 hot breakfasts to go.
- You may prepare 1/3 of the recipe for a sit-down family breakfast if you do not wish to freeze it by cooking the eggs to your normally desired level of doneness.
- A third of the recipe would serve 4-8, depending on your family's appetite.
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Reviews
-
What a great idea! I love to make-ahead too, and this one looked like it was something we would use a lot. I was right...these things are great. The soup keeps the eggs nice and moist when reheating. You can also reheat them in the toaster oven, if they have been defrosted the night before. We loved these things. Thanks for posting this recipe. -
I used to make these to freeze. My hubby and I both enjoy them very much. We usually have to cook them for 2 minutes.<br/><br/>I usually use potatoes instead of the onions/peppers. (Then I add onion powder, cause hubby doesn't like chunks of onion.) I'm going to try my next batch with chopped spinach though.) -
I was wary it would all fall apart while eating, so I cooled the mixture then added to the pitas....mmmmmmmmmmmmmm -
First, it was a pretty good combination (taste wise) with pita and cheese. Egg mixture solo? Not so much. Ok, I failed at this. My pita bread also fell apart. So, I threw out the egg mixture and threw the pita bread in the freezer. I also thought it was a bit time consuming. However, almost all recipes are a bit awkward the first attempt. I won't try to make this a second time. For me, it just isn't worth it. -
I made these for DH's breakfast a couple months ago and forgot to review. I made all 24 and he has already finished them. He LOVED them and said the guys at work were green with envy over them. I am not ABOUT to wake up 2 hours early to cook him breakfast every morning, and this made me feel less selfish :) Thanks!
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Tweaks
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A lot of work for not much result. I used bacon instead of the sausage, red and green peppers, onion, and some leftover baked potatoes, as well as mushroom soup. Despite cooling the filling somewhat beforehand, the heat still softened the pitas to the point where they got soggy and most fell into pieces, spilling the egg mixture. It took at least twice as long as recommended to reheat, so the cheese melted too quickly and ended up hard and crusty, stuck to the plate by the time everything else was warm enough to eat. Definitely more of a knife and fork breakfast than a breakfast-on-the-go, and not quite tasty enough for it to be worth it. Anytime eggs are cooked, then frozen, they end up with somewhat of a rubbery texture, but the soup did help with that a bit. I'll probably try this again but with a flour tortilla and a different kind of soup.
RECIPE SUBMITTED BY
KyanaBelle
Jeffersonville, 53
I'm a retired LPN and a mimi. I love cooking for my parents, two grown sons and grandpun'kins. I've retired to my birthplace, Jeffersonville, IN, in the Greater Louisville, KY area, after spending the majority of my nursing career and raising my sons in southwestern Ohio. 15 years on Recipezaar!
