Harvest Breakfast Pitas recipe

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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®), 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 and drained
2 tablespoons goat cheese, or to taste
2 large whole-wheat pita breads, toasted and halved

Nutrition Info

382.9 calories
carbohydrate: 40.4 g
cholesterol: 240.8 mg
fat: 15.9 g
fiber: 7.6 g
protein: 21.2 g
saturatedFat: 4.6 g
servingSize: -
sodium: 1277.5 mg
sugar: 3.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).

  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. Bake in the preheated oven until vegetables are easily pierced with a fork, about 45 minutes.

  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. Fill pita breads with scrambled eggs and baked vegetables.

Recipe Yield

4 servings

Recipe Note

Here's a great use for leftover roasted root vegetables. The ingredients are flexible;onion, mushroom, tomato, cilantro, and avocado slices also work well. Good with a hot sauce like Cholula® and polenta or grits.

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