Pumpkin breakfast bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 cup, mashed Pumpkin, cooked 6 large Egg, fresh, whole, raw 0.33 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can) 1 tsp Cinnamon, ground 6 tbsp Shredded Coconut Unsweetened (Bob's Red Mill)
Heat oven to 350. Whisk eggs and coconut milk together. Add cinnamon, shredded coconut and pumpkin. Spray 8x8 baking dish, pour mixture into dish. Bake for 1 hour.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user DSULLIVAN108.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user DSULLIVAN108.
Nutritional Info Amount Per Serving
- Calories: 219.0
- Total Fat: 15.8 g
- Cholesterol: 279.0 mg
- Sodium: 404.5 mg
- Total Carbs: 9.8 g
- Dietary Fiber: 2.7 g
- Protein: 11.1 g
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