PUMPKIN APPLE BREAKFAST BAKE (PALEO, WHOLE30)

2 Serving(s) Kroger Canned Pumpkin, 1/2 C = 1 serving
2 Serving(s) Thai Kitchen coconut milk unsweetened full fat, 1/3 c = 1 serving
3 serving 1 Egg- large, fresh
1 large (8" to 8-7/8" long) Banana, fresh
1 tsp Pumpkin Pie spice
1 tsp Cinnamon, ground
0.25 tsp Morton Iodized Salt
2 small (2-1/2" dia) (approx 4 per lb) Apples, fresh with skin
0.75 cup, chopped Pecans

INSTRUCTIONS 1. Preheat your oven to 350 degrees. Grease an 8x8 square pan with coconut oil or spray, set aside. 2. In a large bowl, combine pumpkin, banana, eggs, coconut milk, pumpkin pie spice, 1/2 tsp cinnamon, and salt. Using a hand mixer or immersion blender, beat the ingredients together. 3. In a separate bowl, sprinkle remaining cinnamon on the diced apple and coat the apples. Now mix into the wet ingredients. Pour into square pan. 4. Sprinkle the pecans along the top of the dish, and place in the oven. 5. Bake for 35-40 minutes (depending on oven). You will want the top to be mostly firm and golden on the top. 6. Let sit for at least 10 minutes before serving. You can also chill and store in the fridge for up to a week. Serve warm, cold, or at room temperature! NUTRITION FACTS PER SERVING (340G) CALORIES 224kcal FAT 17g SATURATED FAT 6g CHOLESTEROL 81mg SODIUM 134mg POTASSIUM 328mg CARBOHYDRATES 13g FIBER 4g SUGAR 7g PROTEIN 7g VITAMIN A 130.1% VITAMIN C 6.3% CALCIUM 4.5% IRON 12.8%

Serving Size: 6 servings

Number of Servings: 1

Recipe submitted by SparkPeople user TEASJOURNEY.