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.

Harvest Breakfast Pitas Recipe

Prep Time::20 mins

Cook Time:: 1 hr 1 mins

Total Time:: 1 hr 21 mins

Servings::4

Yield::4 servings

Ingredients

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Original recipe (1X) yields 4 servings

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 AidellsĀ®), 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

Directions

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.

Cook's Note:

You can use any egg substitute instead of eggs.

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