Pumpkin Apple Breakfast Bake (Paleo, Whole30)
Try this Pumpkin Apple Breakfast Bake (Paleo, Whole30) recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 9
white meat free
gluten free
red meat free
shellfish free
contains eggs
dairy free
vegetarian
pescatarian
- 3 large eggs
- 1 cup pumpkin puree
- 1/4 tsp salt
- 1 tsp pumpkin pie spice
- 3/4 cup chopped pecans
- 2/3 cup full fat coconut milk
- 1 large ripe banana (mashed)
- 1 tsp cinnamon (divided)
- 1 large apple diced (i use pink lady)
- Carbohydrate 9.49924796399916 g
- Cholesterol 141 mg
- Fat 9.90156870922489 g
- Fiber 3.37646861130044 g
- Protein 5.35891777847957 g
- Saturated Fat 1.62003537084226 g
- Serving Size 1 1 Serving (73g)
- Sodium 109.116592592572 mg
- Sugar 6.12277935269872 g
- Trans Fat 0.878787092850049 g
- Calories 142 calories
Preheat your oven to 350 degrees. Grease an 8x8 square pan with coconut oil or spray, set aside.In a large bowl, combine pumpkin, banana, eggs, coconut milk, pumpkin pie spice, ½ tsp cinnamon, and salt. Using a hand mixer or immersion blender, beat the ingredients together.In a separate bowl, sprinkle remaining cinnamon on the diced apple and coat the apples. Now mix into the wet ingredients.Sprinkle the pecans along the top of the dish, and place in the oven.Bake for 35-40 minutes (depending on oven). You will want the top to be mostly firm and golden on the top.Let sit for at least 10 minutes before serving. You can also chill and store in the fridge for up to a week. Serve warm, cold, or at room temperature!
