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Greek Breakfast Pockets

Russ Myers


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

★★★★★ 1 vote
4 Servings
15 Min
15 Min
Stove Top


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1/2 c
greek-style (thick) unflavored yogurt
juice of 1 lemon
4 oz
bulk sausage (greek, lamb or pork)
1 small
onion, diced
1/3 c
greek olives, diced
3/4 c
wild mushrooms, chopped
1 c
fresh baby spinach leaves, packed
eggs, beaten
2/3 c
(about 4 ounces) feta cheese, crumbled
pitas, halved crosswise

How to Make Greek Breakfast Pockets


  • 1In small bowl, stir together yogurt and lemon juice; set aside
  • 2In 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.
  • 3Line pita with additional spinach leaves, if desired.

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About Greek Breakfast Pockets

Course/Dish: Other Breakfast, Sandwiches
Main Ingredient: Eggs
Regional Style: Greek
Other Tag: Quick & Easy

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