Cut full round pitas in half to form 2 pita pockets each.
Pour eggs into 2 steam table pans sprayed with pan release spray. Steam for 3-4 minutes or bake in convection oven at 350° F for approximately 15-20 minutes (stirring once after 10 minutes). Stir to break up to look like scrambled eggs.
Scoop eggs with #20 scoop into each pita half and top with 2 Tbsp of cheese.
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