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Harvest Breakfast Pitas

Rated as 4 out of 5 Stars

"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."
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Ingredients

1 h 21 m servings 328 cals
Original recipe yields 4 servings

Directions

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  • Prep

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  1. Preheat oven to 375 degrees F (190 degrees C).
  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.
  3. Bake in the preheated oven until vegetables are easily pierced with a fork, about 45 minutes.
  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.
  5. Fill pita breads with scrambled eggs and baked vegetables.

Footnotes

  • Cook's Note:
  • You can use any egg substitute instead of eggs.

Nutrition Facts


Per Serving: 328 calories; 15.8 g fat; 30.5 g carbohydrates; 17.6 g protein; 241 mg cholesterol; 1047 mg sodium. Full nutrition

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Reviews

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Really yummy and very easy if you have leftover roasted veggies. I will make this again but with less beans and more eggs and I didn't care for this in the pita as much but it was good over po...