Cliff's Greek Breakfast Pitas


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!

Prep Time:
30 mins
Cook Time:
50 mins
Additional Time:
15 mins
Total Time:
1 hrs 35 mins
8 servings


  • 1 pound thick-cut bacon, cut into 2-inch squares

Tzatziki Sauce:

  • 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


  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. 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. 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. Slice the remaining cucumber into thin slices and set aside.

  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. 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. Top each pita with bacon and sausage. Layer tzatziki sauce, spring mix, Roma tomatoes, cucumber slices, and onion on each pita.

  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 (per serving)

661 Calories
50g Fat
21g Carbs
31g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 661
% Daily Value *
Total Fat 50g 64%
Saturated Fat 15g 75%
Cholesterol 266mg 89%
Sodium 1510mg 66%
Total Carbohydrate 21g 8%
Dietary Fiber 2g 8%
Total Sugars 4g
Protein 31g
Vitamin C 12mg 62%
Calcium 107mg 8%
Iron 4mg 19%
Potassium 630mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.