Ingredients
4
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 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
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 383
- Carbohydrate: 40g
- Fat: 16g
- Fiber: 8g
- Protein: 21g
- Sugar: 3g
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