Paleo Pumpkin Breakfast Bake

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How to Make a Paleo Pumpkin Breakfast Bake

The perfect way to kick off your plaid shirt days, this paleo pumpkin breakfast bake is an absolute autumn dream! One bite and you’ll fall head-over-heels in love with this incredible blend of sweet potatoes, apples, puréed pumpkin, raisins, walnuts, vanilla bean, and spices, tied together with plenty of eggs for protein. Say “hello” to your new favorite breakfast!

Before You Get Started

When you’re grocery shopping, pay attention to the types of apples you’re getting! I recommend honeycrisp, fuji, pink lady, Granny Smith… any variety that holds up well to high temperatures. Since you’ll be sautéeing them and then baking them, you don’t want a type that becomes mushy or mealy when cooked.
To keep this dish paleo, make sure your raisins are unsweetened, with no added oils. You’ll also want to use an unsweetened coconut milk from a can, not a carton.
Make sure you’ve got a can of 100% pure pumpkin purée and NOT a can of pumpkin pie filling! Pumpkin pie filling has spices and sweetener added, which means it’s not paleo-compatible. Aside from that, those extra spices will throw off the other flavors of the pumpkin breakfast bake.

How to Make This Recipe

Sauté the Sweet Potatoes & Apples

In a cast-iron skillet, sauté the diced sweet potatoes in melted ghee until they begin to soften, then add in the apples, raisins, and spices. Stir everything well and sauté it all together until you can easily pierce the potatoes and apples with the tines of a fork, then stir in the chopped walnuts and salt.