Breakfast Gyro

Breakfast Gyro

Servings: 12

Ingredients and Directions


  1. Wrap pita breads in foil. Place in 400° F oven.

  2. Place meat in covered container. Reheat in oven, keep warm.

  3. Cook and scramble eggs in a large spray-coated nonstick large pan over medium-low heat until firm throughout with no visible egg liquid remaining.

  4. Divide and portion about 2/3 cup egg mixture onto each pita, add gyro meat. Top with 2 tablespoons feta, 2 tablespoons sauce and 1 tablespoon tomatoes. Serve immediately.

  5. NOTE: Do not allow raw or cooked eggs to remain at room temperature for longer than one hour (including preparation and service time).

    *If using frozen or liquid whole egg product.


  • 12 7-in. size pitas
  • 18 oz. lamb gyro meat, sliced
  • 2 lb.* (18) eggs, beaten, large
  • 6 oz. (1½ cups) crumbled feta cheese (or smoked shredded feta cheese)
  • 12 oz. (1½ cups) tzatziki sauce
  • 3 oz. (3/4 cup) tomatoes, chopped

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.