Description
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.
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®), 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.
Prep Time: 20 mins
Cook Time: 1 hr 1 min
Total Time: 1 hr 21 mins
Servings: 4