Breakfast Pita Pockets

1 lb. bulk pork or turkey sausage
5 whole wheat pitas, halved, or 10 mini pitas
5 eggs
1/4 C. milk
1 small red bell pepper, diced
1/4 t. salt
1/4 t. pepper
1 C. shredded swiss or mozzarella cheese

Heat oven to 300. In a large skillet, cook sausage over medium heat.  Drain and set aside.  Place the pita halves or mini pitas on a large cookie sheet.  Bake for 5 minutes.  In the meantime, beat the eggs, milk, red bell pepper, salt, and pepper in a medium bowl.  Pour into a lightly greased skillet.  Cook and stir gently over medium heat until the eggs are firm.  Stir in cooked sausage and shredded cheese.  Spoon 1/3 C. of sausage and egg mixture into each toasted pita half.  Makes 10 servings.

This recipe is also good in tortilla shells instead of pitas.