Harvest Breakfast Pitas Recipe

Name: Harvest Breakfast Pitas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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(R)), 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; 2 tablespoons goat cheese, or to taste; 2 large whole-wheat pita breads, toasted and halved

Servings: persons

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(R)), 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
2 tablespoons goat cheese, or to taste
2 large whole-wheat pita breads, toasted and halved

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.

809

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup peeled, seeded, and cubed butternut squash, 1 cup peeled and cubed sweet potatoes, 1 tablespoon olive oil, 1 teaspoon salt, and more.

Yes, Harvest Breakfast Pitas falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Harvest Breakfast Pitas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions