Clean Pumpkin Apple Breakfast Casserole
I love spending a little extra time in the kitchen on weekend mornings and coming up with new recipes. There is just something about a warm, hearty, delicious breakfast that just makes my heart full (and belly happy) and my house smells like fall is in full effect! Today I decided I wanted to make a FALL version of my clean breakfast casserole. Pumpkin, apples and pecans just seemed like the perfect combination, and it absolutely was! It is simply AH-MAZING and I can easily say this will be a fall favorite in our home and for any holiday breakfast gatherings!
This is what you'll need:
-4 cups bread, cubed (I use Ezekiel or whole wheat bread)
-6 eggs whites
-1/2 cup milk (I used unsweetened almond milk)
-1/3 cup 100% pure pumpkin puree (I used canned)
-1/4 cup honey (or maple syrup)
-1 tsp vanilla extract
-1 tsp pumpkin pie spice
Toppings:
-1 medium apple (or pear would work nicely too!), diced into small pieces
-1/4 cup chopped pecans (almonds or walnuts work too!)
How to make it:
Preheat oven to 350 degrees. Take an 8x8 baking dish and spray with non stick spray. Add cubed bread to dish (see below). Set aside.
In a mixing bowl, add the egg whites, milk, pumpkin puree, vanilla extract, pumpkin pie spice and honey. Whisk well! It will look like picture below when it is mixed thoroughly.
Pour the pumpkin and egg mixture over the cubed bread evenly.
Top with the casserole with chopped apple and pecans, spread them around evenly like below, so you get some in every bite!
Pop the casserole in the oven for 35-40 minutes! Remove and let it rest for 5 minutes! Now you are ready to dig into your serving of fall breakfast heaven! You can drizzle a little more honey and dash of cinnamon on top before serving, if you desire. ENJOY! :)
21 Day Fixers:
Makes 4 servings. Each counts as 1 yellow, 1/2 red, 1/2 purple, 1/2 blue.
