Sweet & Savory Breakfast Recipes

Greek Breakfast Pockets

Serves 4


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

Cooking Instructions

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

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 1-3 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.

Line pita with additional spinach leaves, if desired.