How to Make Cliff's Greek Breakfast Pitas - A Step-by-Step Guide

Start your day with a burst of Mediterranean flavors with Cliff's Greek Breakfast Pitas. This delicious and nutritious dish combines classic Greek ingredients in a handheld form, perfect for an on-the-go morning meal or a leisurely weekend brunch. With a combination of eggs, feta cheese, and fresh vegetables, these pitas are a satisfying and flavorful way to start your day.

Each bite of Cliff's Greek Breakfast Pitas is a perfect balance of savory and tangy flavors, with the warm pitas...

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Ingredients

  • 1 pound thick-cut bacon, cut into 2-inch squares
  • 2 cups plain Greek yogurt
  • 2 cucumbers, peeled
  • 3 cloves garlic, minced
  • 2 teaspoons ground white pepper
  • kosher salt to taste
  • 1 ½ pounds breakfast sausage, crumbled
  • 4 pita bread rounds
  • 1 (16 ounce) bag spring mix greens
  • 3 Roma tomatoes, diced
  • 1 white onion, thinly sliced
  • ½ cup olive oil, divided
  • 8 eggs
  • salt and ground black pepper to taste

Information

  • Prep Time: 30 mins
  • Cook Time: 50 mins
  • Additional Time: 15 mins
  • Total Time: 1 hr 35 mins
  • Servings: 8
  • Yield: 8 servings

  • Preheat oven to 400 degrees F (200 degrees C). (Set countertop conduction oven to Combo 2.) Line a rimmed baking sheet with aluminum foil, extending it up the sides.
  • Arrange bacon in a single layer on the foil (slight overlapping is okay as bacon will shrink). Place in preheated oven and cook until your desired level of doneness is reached, 10 and 20 minutes. (For countertop induction oven, cook bacon 8 to 10 minutes.) Transfer bacon to a paper-towel lined plate to drain and reserve bacon fat.
  • Place Greek yogurt in a bowl. Cut 1 cucumber in half and grate half into the yogurt. Stir in minced garlic, white pepper, and kosher salt to make tzatziki sauce.
  • Slice the remaining cucumber into thin slices and set aside.
  • Heat a large skillet over medium heat. Add sausage; cook and stir until browned, 5 to 8 minutes. Transfer to a bowl. Drain grease.
  • Transfer bacon fat to skillet over medium heat. Add pita rounds; toast until golden brown, about 30 seconds per side. Drain on paper towels.
  • Top each pita with bacon and sausage. Layer tzatziki sauce, spring mix, Roma tomatoes, cucumber slices, and onion on each pita.
  • Heat 1 tablespoon oil in a small skillet. Crack in 1 egg; cook until set but still soft, about 1 1/2 minutes per side. Place egg on top of layered pita. Repeat with remaining oil and eggs. Season with salt and pepper.
  • Nutrition

    661 cal.

    • Total Fat: 50g
    • Saturated Fat: 15g
    • Cholesterol: 266mg
    • Sodium: 1510mg
    • Total Carbohydrate: 21g
    • Dietary Fiber: 2g
    • Total Sugars: 4g
    • Protein: 31g
    • Vitamin C: 12mg
    • Calcium: 107mg
    • Iron: 4mg
    • Potassium: 630mg