Harvest Breakfast Pitas

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.

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

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

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.