Sausage and Egg Pockets

1/4 pound bulk pork sausage
4 large or 8 small pita breads
3 green onions, sliced
1/2 teaspoon chili powder
6 eggs, lightly beaten

In a skillet, brown and crumble sausage until fully cooked.

Meanwhile, cut pita breads in half crosswise; wrap in foil and warm in the oven. Drain fat from the skillet; to sausage, add onions, chili powder and eggs. Cook and stir gently over medium heat until eggs are set.

Spoon into pita halves.