Paleo Pumpkin Breakfast Bake

This recipe is perfect for mixing up your breakfast with something a little sweet! It’s also great for bulk meal prep!  

Inspired by: 40 Aprons

 Prep Time: 5 minutes

 Cook Time: 40 minutes

 Total Time: 45 minutes

Ingredients:

• 2 medium/400 grams sweet potatoes peeled and diced (4C)

• 2 medium or 3 small/300 grams apples cored and diced (2C)

• 1 cup/150 grams raisins no sugar or oil added  (6 C)

• 1 cup/225 grams pumpkin purée (0.75 C)

• 1/2 cup full-fat coconut milk (2 F)

• 1/4 cup/4 TBSP ghee or coconut oil (4 F)

• 1/3/45 grams cup walnuts roughly chopped (1.5 F)

• 8 eggs whisked (8 P, 2.5 F)

• 1 1/2 teaspoons cinnamon

• 1 1/2 teaspoons pumpkin spice

• Salt to taste

• Seeds scraped from 1 vanilla bean optional but encouraged!

Instructions:

1. Preheat oven to 325º. Heat ghee in a large cast-iron skillet over medium heat, then add sweet potatoes. Cook, stirring often until beginning to soften, about 5-10 minutes.

2. Add in apples, cinnamon, pumpkin pie spice, and raisins, and cook until apples are softened and raisins are plumped, about 8-10 minutes. Both apples and sweet potatoes should be easily pierced with a fork. If necessary, add in a little water to prevent sticking and burning.

3. Add in in walnuts and salt, about 1/4-1/2 teaspoon to taste. Stir to combine well and sauté the mixture a minute or two.

4. In a medium bowl, whisk together the eggs, pumpkin purée, seeds from vanilla bean, and coconut milk until smooth and well combined. Remove apple-sweet potato mixture from heat and pour egg mixture over. Smooth to cover with the back of a spoon. Bake for 20 minutes or until set. A knife stuck in the middle should come out clean.

Whole recipe serving breakdown:

8 Servings Protein

13 Servings Carb 

10 Servings Fat

0 Servings Veggies