CHEF JEFF — ONE BYTE AT A TIME: Pocket Breakfast

Make this breakfast dish on the barbecue.

Pocket Breakfast

10 eggs

1 cup diced summer sausage

1 cup diced ham

¾ cup shredded pepper jack cheese

¾ cup shredded Cheddar cheese

½ cup diced onion

¼ crumbled crisp-cooked bacon

¼ cup diced green bell pepper

¼ cup diced red bell pepper

1 tablespoon diced pickled jalapenos

Salt, black pepper to taste

8 round pocket breads

Set up smoker to cook at 225 degrees. In greased skillet over medium heat, scramble eggs. Place in bowl and put in refrigerator to cool. Mix everything else except pocket breads in large bowl. After eggs cool, chop them and add them to rest of filling mixture. Cut each pocket bread to make 2 half-moon pockets. Fill with egg mixture. Place filled pockets upright in aluminum pan. Cover pan with foil. Place into smoker for 45 minutes to 1 hour, or until heated throughout.

Yield: Serves 8.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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