greek breakfast pockets

Name: Greek Breakfast Pockets
Prep time: 15 min
Cook time: 15 min
Yield: 4
Cuisine: Greek
Ingredients: 1/2 cup(s) greek-style (thick) unflavored yogurt; - juice of 1 lemon; 4 ounce(s) bulk sausage (greek, lamb or pork); 1 small onion, diced; 1/3 cup(s) greek olives, diced; 3/4 cup(s) wild mushrooms, chopped; 1 cup(s) fresh baby spinach leaves, packed; 6 - eggs, beaten; 2/3 cup(s) (about 4 ounces) feta cheese, crumbled; 2 - pitas, halved crosswise

(1 rating)

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

Feel free to serve this delicious breakfast sandwich anytime of the day.

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(1 rating)

yield 4 Servings

prep time 15 Min

cook time 15 Min

method Stove Top

Ingredients For greek breakfast pockets

1/2 c

greek-style (thick) unflavored yogurt
juice of 1 lemon
4 oz

bulk sausage (greek, lamb or pork)
1 sm

onion, diced
1/3 c

greek olives, diced
3/4 c

wild mushrooms, chopped
1 c

fresh baby spinach leaves, packed
6

eggs, beaten
2/3 c

(about 4 ounces) feta cheese, crumbled
2

pitas, halved crosswise

How To Make greek breakfast pockets

1
In small bowl, stir together yogurt and lemon juice; set aside

2
In nonstick skillet over medium-high heat, cook sausage, stirring frequently and crumbling for 2 minutes. Add onions, olives and mushrooms; cook 4 minutes more. Add spinach leaves and cook until wilted and sausage is fully cooked, about 1 to 3 minutes. Add eggs and cook, stirring constantly until almost dry. Remove from heat and stir in feta. Stuff each pita half with feta-egg mixture. Serve immediately with lemon yogurt.
3
Line pita with additional spinach leaves, if desired.
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