Cliffs Greek Breakfast Pitas Food

CLIFF'S GREEK BREAKFAST PITAS

Steps:

• 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.
• 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.
• 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.
• Slice the remaining cucumber into thin slices and set aside.
• Heat a large skillet over medium heat. Add sausage; cook and stir until browned, 5 to 8 minutes. Transfer to a bowl. Drain grease.
• Transfer bacon fat to skillet over medium heat. Add pita rounds; toast until golden brown, about 30 seconds per side. Drain on paper towels.
• Top each pita with bacon and sausage. Layer tzatziki sauce, spring mix, Roma tomatoes, cucumber slices, and onion on each pita.
• 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.

BREAKFAST PITAS

Steps:

• In a large skillet, saute the ham, onion and green pepper in butter until tender. Add eggs; cook and stir over medium heat until eggs are almost set. Add the cheese, seasoned salt and pepper. Cook and stir until eggs are completely set. Spoon into pita halves.

CRISPY BREAKFAST PITA

Steps:

• Heat a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush each side of the pita breads with 1/2 teaspoon olive oil and grill 2 to 3 minutes on each side, until crisp. Remove from the grill and cool slightly. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Crack the eggs directly into the pan and cook until the egg whites are set, 2 to 3 minutes. Combine the mascarpone cheese, lemon zest, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl. In a medium bowl, whisk together 3 tablespoons olive oil, the lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper until smooth. Add the arugula and toss until coated. Spread each pita with 2 tablespoons of the mascarpone mixture. Divide the prosciutto on top. Divide the arugula and mound on top of the prosciutto. Carefully place a fried egg on top of each pita. Season the eggs with a pinch of salt and pepper, and serve.

MEDITERRANEAN BREAKFAST PITAS

Steps:

• In a small nonstick skillet coated with cooking spray, cook and stir red pepper and onion over medium heat for 3 minutes. Add the egg substitute, salt and pepper; cook and stir until set., Combine the tomato, spinach and basil; spoon onto pitas. Top with egg mixture and sprinkle with feta cheese. Serve immediately.

CLIFF'S GREEK BREAKFAST PITAS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with aluminum foil, extending it up the sides.
• 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. Transfer bacon to a paper-towel lined plate to drain and reserve bacon fat.
• 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. Slice the remaining cucumber into thin slices and set aside.
• Heat a large skillet over medium heat. Add sausage; cook and stir until browned, 5 to 8 minutes. Transfer to a bowl. Drain grease.
• Transfer bacon fat to skillet over medium heat. Add pita rounds; toast until golden brown, about 30 seconds per side. Drain on paper towels.
• Top each pita with bacon and sausage. Layer tzatziki sauce, spring mix, Roma tomatoes, cucumber slices, and onion on each pita.
• 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 black pepper.

BREAKFAST PITA PIZZA

Steps:

• In a medium nonstick frying pan, heat the olive oil.
• Add the onion and saute for 2 to 3 minutes.
• Add the red pepper and continue to cook for another 3 minutes or until the pepper begins to soften.
• Add eggs and gently scramble until just cooked.
• Season with salt and pepper and remove from heat.
• Preheat the broiler or toaster oven.
• Divide the egg mixture between the pita halves.
• Top each pita with half the cheese and half the pancetta or bacon.
• Toast in toaster oven or under a broiler until the cheese just begins to melt.
• Serve immediately.