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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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When we were kids, my mom made these sausage and egg sandwiches for us on Sundays, shares Pittsburgh, Pennsylvania's Melanie Love. Now that I'm a mom, I like to make them, too. Ingredients:
1 package (7 ounces) reduced-fat brown-and-serve sausage links |
1 cup egg substitute |
1/2 cup chopped green onions |
2 tablespoons fat-free milk |
1/8 teaspoon dried oregano |
1/8 teaspoon pepper |
2 tablespoons fat-free mayonnaise |
6 pita pocket halves |
1/3 cup chopped lettuce |
1/3 cup chopped fresh tomato |
2 tablespoons sliced ripe olives |
Directions:
1. In a large skillet, cook the sausage until heated through; remove from the pan. Cut into 1/4-in. slices; keep warm
2. In a small bowl, beat the egg substitute, onions, milk, oregano and pepper. Lightly coat another large skillet with cooking spray. Add egg mixture; cook and stir over medium heat until eggs are set. Spread 1 teaspoon mayonnaise inside each pita half. Fill with the egg mixture, sausage, lettuce, tomato and olives. Yield: 6 servings.
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