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–+ servings
A triangular slice of a paleo pumpkin breakfast bake served on a small tan plate.

Paleo Pumpkin Breakfast Bake

40aprons.com/paleo-pumpkin-breakfast-bake/
This paleo pumpkin breakfast bake is an autumn dream! With sweet potatoes, apples, pumpkin, pumpkin spice, walnuts, vanilla bean, and plenty of eggs for protein.
Prep 15 minutes
Cook 40 minutes
Total 55 minutes
Recipe Makes (Approximate): 8 servings

Equipment

  • Oven
  • 12-inch cast-iron skillet
  • stovetop
  • Large wooden spoon
  • medium mixing bowl
  • whisk
  • butter knife

Ingredients

  • ¼ cup ghee (or refined coconut oil)
  • 2 medium sweet potatoes (approximately 6 ounces each; peeled, diced)
  • 2 medium apples (approximately 6 ounces each; cored, diced)
  • 1 ½ teaspoons ground cinnamon
  • 1 ½ teaspoons pumpkin pie spice (store-bought or make your own)
  • 1 cup organic unsweetened raisins
  • ⅓ cup roughly chopped walnuts
  • ¼ teaspoon salt (more or less to taste)
  • 8 large eggs
  • 1 cup 100% pure pumpkin purée
  • vanilla bean seeds (optional, scraped from 1 vanilla bean pod)
  • ½ cup unsweetened, full-fat coconut milk

Instructions

  • Preheat oven to 325° Fahrenheit.
  • Place large cast-iron skillet on stovetop over medium heat. When skillet is warm, add ¼ cup ghee. Let ghee melt completely, swirling and tilting skillet as needed to distribute ghee across entire surface.
  • When ghee has melted, add 2 medium sweet potatoes, peeled and diced, to skillet. Stir to incorporate.
  • Sauté sweet potatoes, stirring often, 5 to 10 minutes or until sweet potatoes begin to soften.
  • When sweet potatoes have just started to soften, add 2 medium apples (cored and diced), 1 ½ teaspoons ground cinnamon, 1 ½ teaspoons pumpkin pie spice, and 1 cup organic unsweetened raisins. Stir to incorporate.
  • Sauté mixture, stirring often, 8 to 10 minutes or until raisins are plump and apples and sweet potatoes can be easily pierced with fork. Note: if needed, stir in small amounts water to prevent sticking and burning.
  • When apples, sweet potatoes, and raisins are ready, add ⅓ cup roughly chopped walnuts and ¼ teaspoon salt. Stir all ingredients to combine, then continue sautéeing mixture 2 to 3 minutes.
  • While mixture sautées, crack 8 large eggs directly into medium mixing bowl. Add 1 cup 100% pure pumpkin purée, vanilla bean seeds (optional), and ½ cup unsweetened, full-fat coconut milk. Stir until ingredients are fully combined.
  • Remove cast-iron skillet from heat and let cool slightly, then pour egg mixture into skillet. Use silicone spatula or back of spoon to smooth out ingredients, spreading mixture evenly across skillet.
  • Place cast-iron skillet in preheated oven. Bake dish 20 minutes, or until eggs are fully set. To check doneness, insert butter knife in center of pumpkin bake, then remove knife and check. When knife comes out of pumpkin bake cleanly, remove cast-iron skillet from oven and set aside.
  • Let dish rest 5 minutes, then slice pumpkin bake into desired number of servings. Serve warm.

Recipe Notes

  • Dice the sweet potatoes and apples into equally-sized pieces (or as equally-sized as possible) so that they cook evenly.
  • Apples: I recommend apples like Honeycrisp, Green Apple, Pink Lady, or Fuji, which all maintain a pleasant texture after cooking.
  • Raisins: Make sure your raisins don't have any sweeteners or oils added.
  • Pumpkin Purée: Make sure to use a can of 100% pure pumpkin purée and NOT a can of pumpkin pie filling.
  • Coconut Milk: Use an unsweetened coconut milk from a can, not a carton.
  • Cast-Iron Skillet: If you don't have a cast-iron skillet, any oven-safe skillet will work fine. You can also use a regular skillet for the stovetop portion of the recipe, then transfer everything to a 9x13 baking dish before adding the egg mixture. Stir well and follow the baking instructions as written.

Nutrition Information (Approximate)

Serving Size: 1servingCalories: 318calProtein: 9gFat: 17gSaturated Fat: 9gTrans Fat: 0.02gCholesterol: 200mgSodium: 104mgPotassium: 536mgTotal Carbs: 35gFiber: 5gSugar: 21gAdded Sugars: 0gErythritol: 0gSugar Alcohols: 0gNet Carbs: 30gVitamin A: 11095IUVitamin C: 5mgCalcium: 75mgIron: 2mg
Recipe By: Cheryl Malik
https://40aprons.com/paleo-pumpkin-breakfast-bake/