Harvest Breakfast Pitas

12 ingredients
5 steps

Ingredients

  • 1 cup peeled, seeded, and cubed butternut squash
  • 1 cup peeled and cubed sweet potatoes
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 links apple chicken sausage (such as Aidells(R)), thinly sliced and quartered
  • 4 eggs
  • 2 cups fresh baby spinach
  • 1 tablespoon red pepper flakes, or to taste
  • 1 cup canned black beans, rinsed
  • 2 tablespoons goat cheese, or to taste
  • 2 large whole-wheat pita breads, toasted and halved

Directions

  1. 1
    Preheat oven to 375 degrees F (190 degrees C).
  2. 2
    Combine butternut squash, sweet potatoes, olive oil, salt, and pepper in a storage container. Cover with lid and shake well until fully coated. Place vegetables onto a baking sheet.
  3. 3
    Bake in the preheated oven until vegetables are easily pierced with a fork, about 45 minutes.
  4. 4
    Place chicken sausage in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Reduce heat to medium-low; add eggs, spinach, and red pepper flakes. Cook and stir until eggs are set, about 5 minutes. Mix in black beans; cook until heated through, about 1 minute. Add goat cheese.
  5. 5
    Fill pita breads with scrambled eggs and baked vegetables.

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