Pita Pocket Breakfast

1 pound sausage (pork, turkey or ground beef)
1 medium onion, minced
2 tablespoons olive oil (optional)
1 clove garlic, minced
1 green bell pepper, diced
12 eggs, beaten
1 jar salsa
6 medium pita breads

Preheat Dutch oven with 12 coals on the bottom.

Brown sausage, then drain fat, saving 2 tablespoons. Stir in onion, garlic and bell pepper; saute with sausage. Add eggs and sausage fat and cook together until eggs are scrambled. Spoon into pita pockets, and top with salsa to taste.

Make-ahead Tip: Brown sausage and saute garlic onions and peppers in advance, refrigerate or freeze in zip-type bags. Add 2 tablespoons of olive oil when cooking in camp instead of sausage fat.