Autumn Morning Pita Pockets

Name: Autumn Morning Pita Pockets
Prep time: 20 min
Cook time: 1 h 1 min
Total time: 1 h 21 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 whole Apple Chicken Sausage; 2 cups Baby Spinach; 1 cup Black Beans; 1 tsp Black Pepper; 1 cup Butternut Squash; 4 whole Eggs; 2 tbsp Goat Cheese; 1 tbsp Olive Oil; 1 tbsp Red Pepper Flakes; 1 tsp Salt; 1 cup Sweet Potato Cubes; 2 whole Wheat Pita Bread

Breakfast 🍳Dinner 🍽️Lunch 🥪Snack 🍿 American High-Protein 💪Sugar-Free

Autumn Morning Pita Pockets balance sweet roasted squash and sweet potatoes with savory apple chicken sausage and creamy goat cheese. Soft-scrambled eggs and warm black beans tuck into whole-wheat pitas with tender spinach and a light kick of red pepper flakes, making a cozy bite for breakfast or a satisfying midday meal.

Prep20 mins
Cook1 hr 1 min
Serves4
DifficultyMedium

1

Preheat the oven to 375 degrees F (190 degrees C).
2

Combine the butternut squash, sweet potatoes, olive oil, salt, and pepper in a storage container. Cover with a lid and shake well until everything is fully coated. Spread the vegetables on a baking sheet.
3

Bake in the preheated oven until the vegetables are easily pierced with a fork, about 45 minutes.
4

Place the chicken sausage in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Reduce the heat to medium-low; add the eggs, spinach, and red pepper flakes. Cook and stir until the eggs are set, about 5 minutes. Stir in the black beans; cook until heated through, about 1 minute. Add the goat cheese.
5

Fill the pita breads with the scrambled eggs and baked vegetables.