Harvest Breakfast Pitas

Harvest Breakfast Pitas

Perfect for breakfast or lunch, these wonderful pita bread sandwiches are filled with chicken sausage, roasted vegetables, and goat cheese.

Preparation Time
20 mins
Cooking Time
1 hr 1 mins
Total Time
1 hr 21 mins
Calories
383 Calories

Recipe Instructions

Step 1
Preheat oven to 375 degrees F (190 degrees C).
Step 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.
Step 3
Bake in the preheated oven until vegetables are easily pierced with a fork, about 45 minutes.
Step 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.
Step 5
Fill pita breads with scrambled eggs and baked vegetables.
Harvest Breakfast Pitas
Harvest Breakfast Pitas

Ingredients

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

Categories

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