Autumn Breakfast Pitas

Follow our step-by-step guide on how to make Autumn Breakfast Pitas.

1. Step 1

   Begin by preheating your oven to a cozy 375°F (190°C).

2. Step 2

   In a sturdy storage container, toss together the cubed butternut squash, sweet potatoes, a drizzle of olive oil, salt, and black pepper.

3. Step 3

   Secure the lid and give it a good shake to ensure every piece is beautifully coated.

4. Step 4

   Spread the vibrant mixture onto a baking sheet in a single layer, allowing them to roast to perfection.

5. Step 5

   Let them bake in the preheated oven for about 45 minutes, or until they become tender and can be easily pierced with a fork.

6. Step 6

   While the vegetables are transforming in the oven, heat a large skillet over medium-high heat.

7. Step 7

   Add the sliced chicken sausage, cooking and turning occasionally until they achieve a lovely golden brown, which should take around 10 minutes.

8. Step 8

   Once browned, lower the heat to medium-low and introduce the eggs, fresh spinach, and a sprinkle of red pepper flakes to the skillet.

9. Step 9

   Stir gently until the eggs are fully set, which will take about 5 minutes.

10. Step 10

    Next, fold in the rinsed black beans, warming them through for about a minute.

11. Step 11

    Remove the skillet from the heat and gently mix in the creamy goat cheese until it melts and blends seamlessly.

12. Step 12

    To serve, take each toasted pita half and generously fill it with the delightful scrambled egg mixture and the roasted vegetables, creating a colorful and satisfying meal that’s sure to please.

13. Step 13

    Enjoy the harmony of flavors and textures in every bite!.