Harvest Breakfast Pitas

• 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.

butternut squash, potatoes, olive oil, salt, ground black pepper, chicken sausage, eggs, baby spinach, red pepper, black beans, goat cheese, pita breads

Taken from www.allrecipes.com/recipe/259220/harvest-breakfast-pitas/ (may not work)