Name: High-Protein Pumpkin Pie Breakfast Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup pumpkin puree; 0.5 cup plain non-fat Greek yogurt; 0.25 cup liquid egg whites; 0.5 scoop vanilla protein powder; 2 tbsp oat flour; 1 tbsp pure maple syrup; 1 tbsp pecans; 1 tsp pumpkin pie spice; 0.5 tsp vanilla extract; 0.13 tsp sea salt

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

High-Protein Pumpkin Pie Breakfast Bake

Baked pumpkin custard infused with aromatic spices and topped with a velvety Greek yogurt whipped cream, offering a silky texture and classic autumn flavors.

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NUTRITION

Protein

43.6g

Fat

7.4g

Carbs

42.9g

SERVINGS

1 serving

INGREDIENTS

0.5 cup pumpkin puree

0.5 cup plain non-fat Greek yogurt

0.25 cup liquid egg whites

0.5 scoop vanilla protein powder

2 tbsp oat flour

1 tbsp pure maple syrup

1 tbsp pecans

1 tsp pumpkin pie spice

0.5 tsp vanilla extract

0.13 tsp sea salt

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PREPARATION

1
Preheat oven to 350°F (175°C) and lightly grease a small oven-safe ramekin.
2
In a medium bowl, whisk together the pumpkin puree, 0.75 cups of the Greek yogurt, and the liquid egg whites until the mixture is completely smooth.
3
Stir in the vanilla protein powder, oat flour, 0.5 tbsp of the maple syrup, pumpkin pie spice, vanilla extract, and sea salt.
4
Pour the batter into the prepared ramekin and bake for 25-30 minutes until the center is set but retains a slight jiggle.
5
While the pie bakes, whisk the remaining 0.25 cup of Greek yogurt with the remaining 0.5 tbsp of maple syrup to create the whipped topping.
6
Allow the bake to cool for 5 minutes before crowning with the yogurt cream and chopped pecans.