Name: Harvest Breakfast Pitas
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Peeled, seeded, and cubed butternut squash - 1 cup; Peeled and cubed sweet potatoes - 1 cup; Olive oil - 1 tablespoon; Salt - 1 teaspoon; Ground black pepper - 1 teaspoon; Apple chicken sausage (such as Aidells®), thinly sliced and quartered - 2 links; Eggs - 4; Fresh baby spinach - 2 cups; Red pepper flakes, or to taste - 1 tablespoon; Canned black beans, rinsed and drained - 1 cup; Goat cheese, or to taste - 2 tablespoons; Whole-wheat pita breads, toasted and halved - 2 large

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Harvest Breakfast Pitas

1. Peeled, seeded, and cubed butternut squash - 1 cup

2. Peeled and cubed sweet potatoes - 1 cup

3. Olive oil - 1 tablespoon

4. Salt - 1 teaspoon

5. Ground black pepper - 1 teaspoon

6. Apple chicken sausage (such as Aidells®), thinly sliced and quartered - 2 links

7. Eggs - 4

8. Fresh baby spinach - 2 cups

9. Red pepper flakes, or to taste - 1 tablespoon

10. Canned black beans, rinsed and drained - 1 cup

11. Goat cheese, or to taste - 2 tablespoons

12. Whole-wheat pita breads, toasted and halved - 2 large

How to cook deliciously - Harvest Breakfast Pitas

1. Stage

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

2. Stage

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. Stage

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

4. Stage

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. Stage

Fill pita breads with scrambled eggs and baked vegetables.