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(R) and polenta or grits.

20 mins
1 hr 1 min
1 hr 21 mins
Max Servings:



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

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  • 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.

Nutrition Facts

328.28 calories; 17.55 g protein; 30.45 g carbohydrates; 3.44 g dietary-fiber; 3.32 g sugars; 15.77 g fat; 4.54 g saturated-fat; 240.79 mg cholesterol; 11077.22 IU vitamin-a-iu; 5.84 mg niacin-equivalents; 0.41 mg vitamin-b6; 14.19 mg vitamin-c; 103.38 mcg folate; 121.2 mg calcium; 3.42 mg iron; 58.39 mg magnesium; 569.51 mg potassium; 1047.14 mg sodium; 0.28 mg thiamin; 141.9 calories-from-fat; 36 percent-of-calories-from-carbs; 42 percent-of-calories-from-fat; 21 percent-of-calories-from-protein; 12 percent-of-calories-from-sat-fat

Reviews (1)

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1 Ratings
  • 4 Rating Star 1
Linda T
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 polenta.. do add a bit of hot sauce as recommended in the recipe