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.
- Serves: 4 persons
- 1cup peeled, seeded, and cubed butternut squash
- 1cup peeled and cubed sweet potatoes
- 1tablespoon olive oil
- 1teaspoon salt
- 1teaspoon ground black pepper
- 2links apple chicken sausage (such as Aidells®), thinly sliced and quartered
- 2cups fresh baby spinach
- 1tablespoon red pepper flakes, or to taste
- 1cup canned black beans, rinsed and drained
- 2tablespoons goat cheese, or to taste
- 2large whole-wheat pita breads, toasted and halved
Step 1Preheat oven to 375 degrees F (190 degrees C).
Step 2Combine 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 3Bake in the preheated oven until vegetables are easily pierced with a fork, about 45 minutes.
Step 4Place 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 5Fill pita breads with scrambled eggs and baked vegetables.