Thursday, March 20, 2014

Apple Bumpkin Breakfast Recipe

I've been on the lookout for different breakfast recipes. It really helps Hubby if I have some kind of a casserole that he can just grab and heat up. And it helps me because then I don't have to get up earlier to whip something up, lol. 

I have kind of stuck to two main casseroles and I'll share the first one with you here. It's more of a sweet casserole that I happened to find on The Foodie & The Family website.  Maybe while browsing around on Pinterest? I can't remember exactly. But anyway, this one caught my eye because of the name. It's called Apple Bumpkin Breakfast Bake and the main ingredients are apples, eggs, and pumpkin. Not really the first thing you think of in terms of good combinations, right? But it is so good. So good!

I've kind of gotten into the habit of not putting the almonds on it anymore, just because they can be kind of expensive and we are on a budget. I also have never made it with the coconut for that same reason and also because it's not really a favorite ingredient of mine. But I will tell you that even without those two ingredients it is such a delicious dish! I've been tempted to add in some kind of meat, kinda like the apple flavored sausages I am curious how it would taste to mix the apple and pumpkin with some kind of meat. But that will be an experiment for another day. So far it hasn't been necessary. Hubby says it is not quite as filling as some of the other casseroles I've made, but again, he doesn't really agree that something is a meal unless it contains some kind of meat, and eggs don't count for him apparently, lol.

So here you go, the recipe from The Food & The Family: Apple Bumpkin Breakfast Bake!!


  • 3 tart apples, peeled, cored, and chopped into 1/2″ chunks
  • 2-3 very ripe bananas, mashed
  • 12 large eggs
  • 14 ounce can pumpkin puree
  • 14 ounce can full fat coconut milk
  • 1/4 cup maple syrup (optional)
  • 2 teaspoons vanilla
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/4 cup sliced almonds (optional)
  • 1/4 cup ribbon coconut (again, I didn't use this)


  1. Preheat oven to 425°F. Grease a 9×13″ baking pan well with coconut oil. Toss chopped apples into the pan, spreading evenly over the bottom.
  2. In a large bowl, mash bananas. Whisk in eggs, pumpkin puree, coconut milk, maple syrup (if using), vanilla, cinnamon, nutmeg, and salt. Combine well. Pour over apples in pan.
  3. Sprinkle the top of the mixture with sliced almonds and ribbon coconut (optional)
  4. Bake, uncovered, for 45 minutes; until set. Cut into 12 pieces and serve hot or refrigerate to serve cold.

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