Harvest Breakfast Pitas Recipe

Recipesfull introduces to you: Chicken Recipes. (Harvest Breakfast Pitas Recipe). 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.

Brief

Prep 20 mins

Cook: 1hr1min

Total: 1hr21 mins

Servings: 4

Yield: 4 servings

Harvest Breakfast Pitas Recipe

Ingredients

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 and drained

2 tablespoons goat cheese

or to taste

2 large whole-wheat pita breads

toasted and halved

Breakfast and Brunch

Directions

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.

Nutritional Information

Harvest Breakfast Pitas Recipe

Servings Per Recipe:4

Calories: 382.9

% Daily Value *

Protein: 21.2g 42%

Carbohydrates: 40.4g 13%

Dietary Fiber: 7.6g 30%

Sugars: 3.3g

Fat: 15.9g 25%

Saturated Fat: 4.6g 23%

Cholesterol: 240.8mg 80%

Vitamin A Iu: 11079.6IU 222%

Niacin Equivalents: 6.9mg 53%

Vitamin B6: 0.4mg 28%

Vitamin C: 15.8mg 26%

Folate: 140mcg 35%

Calcium: 142.2mg 14%

Iron: 4.6mg 25%

Magnesium: 79.4mg 28%

Potassium: 754.3mg 21%

Sodium: 1277.5mg 51%

Thiamin: 0.4mg 37%

Calories From Fat: 143.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.