Gyro for Breakfast! 3 Delicious Recipes
Homemade gyro slices are not just good for pita sandwiches. I love using leftover gyro in breakfast dishes. Serve them alongside simple fried eggs, in a breakfast hash, or in a scrambled egg & cheese croissant. All 3 recipes are delicious, and so easy to make.
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Gyro Breakfast Hash:
3 Russet potatoes, peeled and cut into 1-inch cubes
1/4 cup olive oil
1 onion, finely chopped
1 bell pepper, diced
5-6 (or more) gyro slices, roughly chopped
salt and pepper, to taste
pinch of crushed red pepper flakes
3-4 oz feta cheese, crumbled
3 scallions, thinly sliced
Spinach, Egg, and Gyro Croissant:
1 croissant, toasted
1 tablespoon of salted butter or olive oil
2 gyro slices
2 eggs
a handful of baby spinach leaves, roughly chopped
2 tablespoons crumbled feta cheese
2 tablespoons shredded mozzarella cheese
salt and pepper, to taste
Fried Eggs & Gyro:
1-2 tablespoons salted butter
2-3 gyro slices
2 eggs
salt
pepper or crushed red pepper flakes
INSTRUCTIONS
Gyro Breakfast Hash:
Place the potatoes in a small pot and cover with cold water. Season with a half teaspoon of salt and bring to a boil. Reduce the heat to medium and cook for 5 minutes. The potatoes will not be fully cooked.
Drain the potatoes and set aside.
Cook the onion with the olive oil over medium-heat in a large skillet until soft. 6 minutes.
Add the bell peppers, potatoes, and season with salt, pepper, and crushed red pepper flakes. Cook, undisturbed, for 4 minutes per side over medium heat so that their color develops.
After 12 minutes, add the gyro and feta cheese. Mix it all together and cook for an additional 4 minutes.
Remove from heat and garnish with scallions. Serve topped with poached or fried eggs and some tzatziki sauce. Enjoy!
Spinach, Egg & Gyro Croissant:
Combine the eggs, feta, salt, and pepper in a bowl and whisk together.
Add a tablespoon of butter to a frying pan and melt it over medium heat.
Add the gyro slices to the pan and cook on both sides until golden. Remove them from the pan and set aside.
Cook the spinach in the pan until it wilts. 1 minute.
Add the egg mixture to the pan and stir it to create scrambled eggs. Cook until the eggs have almost set. Add the mozzarella cheese and remove from the heat as it will continue to cook from the heat of the pan and the cheese will melt.
Slice the toasted croissant in half and place the gyro slices on the bottom half. Top with the scrambled egg mixture and then with the top of the croissant.
Serve with tzatziki and enjoy!
Fried Eggs & Gyro:
Melt 1 tablespoon of butter in a frying pan and add the gyro slices. Cook over medium heat until golden on both sides.
Add 1 more tablespoon of butter (optional) along with the eggs and fry them.
Transfer the eggs to the plate with the gyro slices and season with salt and pepper. Serve alongside croissants or bread with tzatziki sauce. Enjoy!
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The Ultimate Greek American Gyros
Follow my easy recipe to create the most delicious “Restaurant Quality” gyro pitas at home. This gyro meat can and should be doubled and even tripled because it freezes well. As a matter of fact, your family will beg you for this Greek-American classic once they try it.
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Serves 6:
1 medium onion, quartered
1-pound ground lamb
1-pound ground beef
5 garlic cloves
2 teaspoons salt
1 heaping teaspoon dried oregano
1 teaspoon finely chopped rosemary
1 heaping teaspoon cumin powder
½ teaspoon ground black pepper
Pinch of crushed red pepper flakes
Equipment: 9 x 5-inch loaf pan
For the Sandwiches:
Pita bread
Onion slices
Tomato slices
Tzatziki Sauce
Lettuce
Crumbled feta cheese
INSTRUCTIONS
Preheat oven to 325 °F, 160 °C.
Place the garlic cloves in a food processor and pulse until very finely chopped.
Add onion and puree until smooth.
Add ground beef with all of the spices. Pulse until the mixture becomes like a paste. Scrape down the sides of the bowl in between pulses.
Place the mixture in a loaf pan. Compact it as much as possible.
Bake for 45 minutes to 1 hour or until the internal temperature registers 165 °F.
Allow the pan to cool at room temperature completely. Refrigerate at least 2 hours before removing from the pan.
Remove from pan onto a cutting board. Using a sharp serrated knife, slice it thinly. Pour all of the pan juices over the slices along with any of the fat that has gelatinized. It adds so much flavor when heating it up for the sandwiches.
At this point, the gyro slices can be placed in a freezer-safe bag and frozen for future use.
To make the Gyro sandwiches, place a cast iron pan over medium heat and cook the gyro slices until they are browned on both sides.
Warm the pita bread slightly. Place some chopped lettuce, onion and tomato slices over the pita, the warm gyro slices and tzatziki sauce with crumbled feta. Serve immediately. Enjoy!
NOTES
Freezer Instructions: Place the cooked gyro slices in a freezer bag or an airtight (freezer-safe) container and store in the freezer for up to 3 months. When ready to use thaw and pan fry until golden.
Official Facebook Page:
Instagram:
Pinterest:
Twitter:
Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :)
My cutting board:
Kitchen Aid Mixer:
Food Processor:
Microplane:
Madeleine Pan:
Cheesecake Pan:
Vitamix Blender:
Nonstick pan:
Cast iron pan:
Pastry Bag:
Half sheet baking pans:
Thanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :)
Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!
Easy Greek Tzatziki Sauce (Cucumber Yogurt Dip) #shorts
Learn how to make Tzatziki sauce. This Greek cucumber yogurt sauce is great with chicken, grilled veggies, pita, chips, gyros, or as a raw veggie dip.
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Perfect Homemade Gyros Completely From Scratch
We're taking this serious.. homemade pita, homemade gyro meat on a real gyro spindle roaster, and of course the greatest tzatziki to live. You can do it all and we're going to make that possible for you.
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How to Make Homemade Gyro Meat! (With ground lamb or ground beef, your choice!)
Enjoy authentic tasting, homemade Gyro meat with this easy recipe! Make it with lamb, beef or pork. Then pile it high on a warm pita bread with fresh veggies and Greek Tzatziki sauce!
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INGREDIENTS
►1 pound ground lamb or 85% lean ground beef
►2 teaspoons kosher salt
►1/2 teaspoon freshly ground black pepper
►1 teaspoon dried oregano
►1/2 teaspoon ground cumin
►1/2 onion cut into 1-inch chunks
►1 clove garlic sliced
►3 ounces bacon cut into 1-inch pieces
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Dining & Wine: The Making of a Gyro Cone | The New York Times
Chris Tomaras, founding owner of Kronos Foods in Chicago takes us inside the Kronos plant to see how they manufacture the ubiquitous gyro cone.
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Dining & Wine: The Making of a Gyro Cone - NYTimes.com/Video