Recipe By Clifford Hutson
Rating
Published Sep 8th
Cliff’s Greek Breakfast Pitas
Prep 30m Cook 50m Additional 15m Ready In 1h 35m
Servings 8 servings Calories 660.9

This hearty breakfast of bacon, eggs, sausage, and tzatziki sauce with greens, tomatoes, and onions is served in toasted pita bread rounds. This recipe was made in a Panasonic CIO and appears on an episode of the Dinner Spinner TV Show on The CW!

Recipe 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

Cooking Directions

  1. 1 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.
  2. 2 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.
  3. 3 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.
  4. 4 Slice the remaining cucumber into thin slices and set aside.
  5. 5 Heat a large skillet over medium heat. Add sausage; cook and stir until browned, 5 to 8 minutes. Transfer to a bowl. Drain grease.
  6. 6 Transfer bacon fat to skillet over medium heat. Add pita rounds; toast until golden brown, about 30 seconds per side. Drain on paper towels.
  7. 7 Top each pita with bacon and sausage. Layer tzatziki sauce, spring mix, Roma tomatoes, cucumber slices, and onion on each pita.
  8. 8 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 Facts

  • Calories 660.9
  • Carbohydrate 21.1 g
  • Cholesterol 266.4 mg
  • Fat 50 g
  • Fiber 2.2 g
  • Protein 31.2 g
  • Saturated Fat 14.9 g
  • Sodium 1510.3 mg
  • Sugar 3.8 g

Reviews

  1. The combination of flavors and textures was fantastic. Not an everyday breakfast but great for special occasions.
  2. Thanks Cliff for our delicious lunch today! When I first made the sauce I thought "WOW! That's a lot of pepper!" But it totally worked! The flavors were very tasty and we absolutely have full bellies! I think next time I will cut down a little on the amount of ingredients and also make it - Read more ...
  3. Incredibly good! The homemade tzatziki sauce puts it over the top.
  4. When I saw Cliff make this recipe I was very impressed by the mix of favors. This recipe has everything you need to start the day greens tomatoes yogurt and more protein with the meat and the eggs. Oh! Man Cliff can flip an egg in a pan and makes amazing over easy eggs. I - Read more ...
  5. I saw this on the TV show Allrecipes Dinner Spinner this past Saturday and loved the ingredients used. The greek breakfast pita is high in protein and love the greek yogurt sauce. I've tried it with spinach too. Love the flavors how they meld together. Always did like eggs over easy so this was so - Read more ...
  6. I loved this breakfast pita! It was hearty but fresh with the spring mix onion & tomato. I made with turkey sausage instead of regular pork sausage and used green onions instead of white. I also added a sprinkle of feta cheese. I typically do not like an egg unless the yoke is completely cooked - Read more ...
  7. Cliff your dish is AMAZING! Made it again this morning for about five people and it was easy to do and received rave reviews. I love the tsaziki sauce and love that I can now make this from scratch. I used Italian sausage instead of breakfast sausage because it is what I could quickly find - Read more ...
  8. WOW what a great explosion of flavors and textures! I used romaine instead of spring mix b/c that's what I had on hand. Also I had a hard time splitting the pitas once they were fried so I just cut on in half and used half for the base and half for the top. which - Read more ...
  9. This is a recipe I will make over and over again. It is loaded with protein flavor and color. The homemade tzatziki sauce really made the dish!