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–+ servings

Healthy Pumpkin Pie Breakfast Bake

A super simple, pantry-staple meal prep breakfast you can enjoy all week or for a special brunch
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Course: Breakfast
Cuisine: Americana
Keyword: breakfast bake, pumpkin, pumpkin breakfast, pumpkin spice, vegetarian breakfast
Prep Time: 10 minutes
Cook Time: 1 hour
12 hours
Servings: 6
Calories:
Author: Ginger Hultin

Ingredients

  • 3 whole wheat English muffins, cut into 1-inch pieces
  • 1 medium apple consider Honeycrisp or Pink Lady
  • 1/2 teaspoon ground cinnamon
  • 2 eggs, beaten
  • 1 1/2 cups unsweetened oat or soy milk
  • 1/2 15-oz can pumpkin save the rest for another recipe!
  • 1 teaspoon vanilla extract
  • 2 tablespoons brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 2 tablespoons maple syrup

Instructions

  • Lightly coat an 8x8 baking pan with cooking oil.
  • Place the English muffin pieces on a rimmed baking sheet and bake for 8-10 minutes until they're lightly toasted and have started to brown.
  • While the muffins are baking, combine the apples and half the cinnamon in a mixing bowl. When the English muffins are done cooking, add them and toss the mixture to coat. Pour the mixture into the prepared baking dish.
  • In a medium-sized mixing bowl, whisk together the eggs, milk, pumpkin, vanilla, sugar, salt, ginger, cloves, and nutmeg. Pour it over the English muffin mixture and gently press any pieces of bread into the mixture so it's coated. Cover the dish with foil or plastic and refrigerate it for up to 12 hours, or overnight. Be sure to let it sit for at least 1 hour if you're baking it the same day you make it.
  • Preheat the oven to 350 degrees the bake the dish for 55-60 minutes at 350 degrees until the edges are slightly browned. Let it cool and set before serving; about 15 minutes.
  • Drizzle the bake with maple syrup before serving it. Add extra as needed/desired!
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