Directions

1. 1

   Wash, peel, and cut the potatoes into small to medium cubes.

2. 2

   In a large bowl, combine the diced potatoes, chopped onion, salt, and pepper. Toss to coat evenly.

3. 3

   Heat the canola oil in a large skillet over medium heat.

4. 4

   Add the potato and onion mixture to the hot oil and stir occasionally as they cook for about 20 minutes, until the potatoes are tender and golden brown. Transfer to a plate and set aside.

5. 5

   While the potatoes cook, crumble the sage breakfast sausage into a skillet over medium heat and cook until browned throughout, about 5 to 7 minutes. Drain any excess fat and set aside.

6. 6

   In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined.

7. 7

   Melt the butter in a medium skillet over medium heat. Pour in the egg mixture and stir constantly with a spatula until the eggs are cooked through, about 5 minutes. Set aside.

8. 8

   Preheat your oven to 350°F.

9. 9

   Carefully cut each pita pocket in half and gently open the pockets. Stand them upright in a small casserole dish or oven-safe bowl, leaning them against each other if needed. Spread about 2 tablespoons of refried beans inside each pita half using a spatula or butter knife.

10. 10

    Divide the cooked sausage, scrambled eggs, salsa, fried potatoes, and cheddar cheese among the pita pockets, layering them inside.

11. 11

    Bake in the preheated oven for about 5 to 8 minutes, until the cheese begins to melt and the pitas are heated through.

12. 12

    Carefully remove from the oven and serve immediately while hot, with additional salsa on the side if desired.