Harvest Breakfast Pitas

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.

Cook's Note:

You can use any egg substitute instead of eggs.