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Breakfast Burrito Pita Sandwich

Breakfast Burrito Pitas

Should any of these survive until the next day, they can be warmed up in the microwave for immediate consumption.
5 from 1 vote

Ingredients

For the Fried Potatoes:

  • 3 Russet potatoes, medium size washed, peeled and cut into medium-size cubes
  • ½ cup chopped onion
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ 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 Breakfast Burrito Pitas:

  • 2 Pita pocket bread
  • 1 cup refried beans canned
  • 1/2 package (8 ounces; entire package is 16 ounces) Jimmy Dean Sage breakfast sausage thoroughly cooked in small pieces
  • Scrambled eggs
  • 1 cup salsa
  • Fried potatoes
  • 1-1/2 cup shredded cheddar cheese

Instructions

For the Fried Potatoes:

  • 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 canola oil. 
  • To the pan, add the potato and onion mixture.  Stir as the potatoes cook.  Continue cooking until the potatoes are tender and lightly browned (about 20 minutes). 
  • After the fried potatoes are cooked, transfer them to a paper towel-lined plate to absorb any residual oil.  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 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 Breakfast Burrito 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 another if necessary.
  • Using a spatula or dinner knife gently spread the refried beans on the inside of each pita pocket. 
  • To the pita pockets, add cooked sausage, scrambled eggs, salsa, fried potatoes, and shredded cheese. 
  • Bake in the oven until the cheese melts. Serve while warm with salsa.