In a medium bowl, whisk together the eggs, Greek yogurt, onion powder, granulated garlic, salt, and pepper. Set aside.
In a large skillet, heat the olive oil over medium heat.
Add the spinach to the skillet and cook until it is slightly wilted, about 2-3 minutes.
Add the cherry tomatoes and continue to cook for an additional 2-3 minutes, until the tomatoes have softened.
Pour in the egg mixture and cook until the eggs are set, about 7-9 minutes, stirring occasionally to ensure that they scramble evenly.
Once the eggs are set, stir in the crumbled feta and chopped gyro pieces, and cook until they are heated through.
Cook the potatoes according to the instructions provided and then assemble the breakfast bowl.
Start with a layer of potatoes at the bottom of the bowl, then top with the scrambled egg mixture, and finally, drizzle with hot sauce. Serve and enjoy!
