- 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
- 2 tablespoons goat cheese, or to taste
- 2 large whole-wheat pita breads, toasted and halved
- 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.
04/24/2018
recipepes.com
Harvest Breakfast Pitas, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
