The name of this dish has transformed from plain old pumpkin frittata to bumpkin bake to apple bumpkin bake as we continued to add ingredients to the recipe. Probably the biggest reason the name has changed is because my 4 year old hates pumpkin frittata. The very mention of pumpkin frittata turns her from a normal 4 year old to a raging mess. “NO! I don’t like pumpkin frittata!!!”. Name change = normal 4 year old eating her breakfast. Sneaky…no?
The coolest thing about this breakfast is that it can totally double as a dessert. Oh…even more cool than the dessert option is the fact that you can bake this ahead of time! I was so sick of having to get up at 6 just to get breakfast started so I got smart…I baked this bad boy the night before so that I could crawl my lazy ass out of bed when it was time to wake the kids up. Of course that meant having to drop my kids off at school unshowered and hoping that no one would see me…but at least I had slept in!
Apple Bumpkin Breakfast Bake
Makes 12 pieces
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
1/4 cup maple syrup (*optional)
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.