Greek Breakfast Pitas

 Cooking 30 minutes
 Preparation 15 minutes
 2 servings


1 package (1 x 397g) of Champêtre Greek Potatoes
200g of bacon, cut every 2 inches
65 ml (¼ cup) of plain Greek yogurt
½ English cucumber, peeled
½ garlic clove, minced
1 ml (¼ tsp) of ground white pepper
113 g (¼ pound) of breakfast sausages, casings removed
2 pita breads
2 green onions, minced
½ red tomato, diced
125 ml (½ cup) olive oil, divided
2 eggs
A pinch of salt and pepper, to taste


  1. Steps to follow
  2. Preheat oven to 400°F. Line a baking sheet with aluminum foil.
  3. Arrange bacon in single layer on foil and bake 10 to 15 min. or until crisp. Put aside.
  4. On the same baking sheet, place the Greek potatoes. Bake for about 10 to 15 minutes, or until golden brown. Turn them halfway through cooking.
  5. Cut 8-10 thin slices of cucumber lengthwise and grate the rest.
  6. In a bowl, put the Greek yogurt, grated cucumber, garlic, white pepper and mix to form the tzatziki sauce. Put aside.
  7. In a large skillet over medium heat, add the sausage meat, crumble it and cook 5 to 8 min or until browned. Transfer to a bowl. Discard the remaining fat in the skillet.
  8. Drizzle olive oil in the same skillet over medium heat. Place the pita breads one at a time and grill for about 30 sec. on each side. Drain on paper towels.
  9. Fill each pita with bacon, sausage, green onions, tomatoes, sliced cucumber and tzatziki sauce.
  10. Heat 1 tbsp. tablespoon oil in skillet. Cook the eggs in a turned way (still runny), about 1 ½ minutes on each side. Place an egg on top of the other fillings in the pita bread. Season with salt and pepper.
  11. Serve with Greek potatoes.

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