Saturday, October 27 – 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
2 teaspoons vanilla
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/4 cup sliced almonds
1/4 cup ribbon coconut
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.
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.
Sprinkle the top of the mixture with sliced almonds and ribbon coconut. Bake, uncovered, for 45 minutes; until set. Cut into 12 pieces and serve hot or refrigerate to serve cold.