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.

Step: 1

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

Step: 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.

Step: 3

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

Step: 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.

Step: 5

Fill pita breads with scrambled eggs and baked vegetables.

Per Serving: 383 calories; protein 21.2g; carbohydrates 40.4g; fat 15.9g; cholesterol 240.8mg; sodium 1277.5mg.