Harvest Breakfast Pitas recipe
All Recipes Breakfast and Brunch Recipes Meat and Seafood Chicken
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 caloriescarbohydrate: 40.4 gcholesterol: 240.8 mgfat: 15.9 gfiber: 7.6 gprotein: 21.2 gsaturatedFat: 4.6 gservingSize: -sodium: 1277.5 mgsugar: 3.3 gtransFat: : -unsaturatedFat: : -
Directions Harvest Breakfast Pitas
Directions
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Preheat oven to 375 degrees F (190 degrees C).
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.
Bake in the preheated oven until vegetables are easily pierced with a fork, about 45 minutes.
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.
Fill pita breads with scrambled eggs and baked vegetables.