I found this apple bumpkin breakfast bake from The Foodie and The Family while searching for some new paleo breakfast ideas for the kids. Before each school year starts, I vow that I am going to send my kids off with tummies full of good nutrition, especially enough protein to carry them through until lunch. And because they are in charge of what they choose at their school’s cafeteria for lunch, I have no idea if they are refueling with anything of substance in my absence (one of mine is known to make a lunch out of condiments). Hence the reason breakfast becomes that much more important in laying a good foundation for their morning at school and beyond.
Even though I have come to the point of not really missing bread after years of eating gluten free and now grain free, my children really REALLY like those big starchy breakfasts…muffins, pancakes, waffles, toast, etc. Even though this hearty breakfast recipe is really more of an egg strata, it tastes sweet and almost presents like a coffee cake.
My first attempt at making this apple bumpkin breakfast bake did not go over well with my kids. “Mo-om…I don’t really like it…it’s too…I don’t know…egg-ie for me”. (For the record, I thought it was delicious!) Nothing infuriates me more than using a dozen pasture fed fresh eggs plus all kinds of other healthy organic ingredients only to be met with such a tough critique of what I was sure would be our family’s next favorite breakfast. Ugh… back to the drawing board…but I’m not giving up.
Too egg-ie, huh? Well, let’s just fix that. I made a few adjustments to the recipe, and this time it was a hit. The best part of this breakfast is that it makes 12 servings, so it feeds our family breakfast for at least two mornings of the week. Plus, I can make it the night before so no need to wake up an hour before the family to get breakfast on the table.
The first steps in making the apple bumpkin breakfast bake are to preheat the oven to 425 degrees and grease a 9 x 13 baking dish with coconut oil.
Next, I chopped three apples and spread them out in the baking dish. I chose honeycrisp apples because they are my family’s favorite, but any variety will do. Although honeycrisp apples are the best type to enjoy raw, they are pretty tasty baked too. Fall is the season for apples and the only time of year for fresh honeycrisps.
I combined the bananas, eggs, pumpkin, coconut milk, almond flour, maple syrup, vanilla, cinnamon, nutmeg, salt, and baking soda in the Vitamix and blended until smooth and creamy, stopping a few times to scrape the sides. When choosing canned food products, I check for BPA free on the label. I picked up this BPA free canned pumpkin at Whole Foods and a can of Native Forest BPA free coconut milk there as well. BPA stands for bisphenol-A – a type of chemical found in plastic products like water bottles and the linings of food cans. Too much BPA exposure messes with your nervous system (your brain) and is a hormone disruptor, as it mimics the natural hormone estrogen.
I poured the egg mixture over the apples in the baking pan and topped with slivered almonds and shredded coconut ribbons.
Lastly, I baked it for about 45 minutes to an hour or until the eggs were set.
- 3 apples, chopped
- 3 bananas
- 8 eggs
- 1 cup almond flour
- 1 can pumpkin
- 1 can coconut milk
- ¼ – ½ cup maple syrup, to taste
- 1 tablespoon vanilla
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon sea salt
- ½ teaspoon baking soda
- ¼ cup slivered almonds
- ¼ cup coconut ribbons
- Preheat oven to 425 degrees.
- Grease a 9 x 13 baking dish with coconut oil.
- Spread chopped apples in the baking dish.
- Combine bananas, eggs, almond flour, pumpkin, coconut milk, maple syrup, vanilla, cinnamon, nutmeg, salt, and baking soda in the Vitamix, and blend until smooth.
- Pour egg mixture over the apples in the baking dish.
- Sprinkle slivered almonds and coconut ribbons on top.
- Bake for 45 minutes to an hour or until the eggs are set.