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–+ servings
This Pumpkin Breakfast Souffle is super easy to make, full of warm fall flavors and so delicious! #paleo #glutenfree #dairyfree #paleopumpkinrecipes #healthypumpkinrecipes
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4.96 from 46 votes

Pumpkin Pie Breakfast Egg Bake

This Pumpkin Pie Breakfast Egg Bake is super easy to make, full of warm fall flavors and so delicious! Gluten free, dairy-free and naturally sweetened...and basically feels like having pie for breakfast.
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: American
Diet: Gluten Free, Vegetarian
Keyword: healthy breakfast recipe, pumpkin souffle
Servings: 2 servings
Calories: 336kcal
Author: Taesha Butler

Ingredients

Instructions

  • Preheat your oven to 350℉ and grease a 9-inch pie pan with the oil using a pastry brush or a paper towel to apply.
  • Combine the eggs, pumpkin puree, pumpkin spice, vanilla, and maple syrup in a blender or food processor. Run until mixture has a smooth and even consistency.
    A blender containing pumpkin puree, cracked eggs, and spices for a pumpkin pie breakfast, with a bowl of whole eggs and a wooden spoon nearby.
  • Pour mixture into the prepared pie pan. Bake 30-35 minutes or until eggs are set and the top and edges are slightly golden brown.
    Yellow pumpkin pie breakfast liquid pouring from a blender pitcher into a shallow bowl, with a bowl of eggs in the background.
  • Let cool for 5 minutes and enjoy warm. Cover and store leftovers in fridge for up to 3 days. Enjoy chilled.

Nutrition

Serving: 0.5the recipe | Calories: 336kcal | Carbohydrates: 30g | Protein: 20g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 558mg | Sodium: 221mg | Potassium: 473mg | Fiber: 3g | Sugar: 22g | Vitamin A: 15111IU | Vitamin C: 4mg | Calcium: 148mg | Iron: 4mg