Harvest Breakfast Pitas
Description
Perfect for breakfast or lunch, these wonderful pita bread sandwiches are filled with chicken sausage, roasted vegetables, and goat cheese.
Ingredients
•
1 cup peeled, seeded, and cubed butternut squash
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1 cup peeled and cubed sweet potatoes
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1 tablespoon olive oil
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1 teaspoon salt
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1 teaspoon ground black pepper
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2 links apple chicken sausage (such as Aidells®), thinly sliced and quartered
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4 eggs
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2 cups fresh baby spinach
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1 tablespoon red pepper flakes, or to taste
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1 cup canned black beans, rinsed and drained
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2 tablespoons goat cheese, or to taste
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2 large whole-wheat pita breads, toasted and halved
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.