Name: High-Protein Pumpkin Pie Breakfast Bake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1 serving
Ingredients: 0.75 cup nonfat Greek yogurt; 2 large raw eggs; 0.5 cup canned pumpkin puree; 0.5 cup dry oats; 1 tsp maple syrup; 0.5 tsp ground nutmeg; 0.5 tsp ground cinnamon; 0.25 tsp sea salt; 0.5 tsp vanilla extract

Nutrition

Per serving

503 calories

Protein: 54g; 37% of calories
Carbs: 60g; 41% of calories
Fat: 15g; 23% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 35 min

Preheat your oven to 350°F and lightly grease a 6-inch oven-safe baking dish or large ramekin.
Place the dry oats into a high-speed blender and pulse for 10 seconds until they reach a fine, flour-like consistency.
Add the nonfat Greek yogurt, raw eggs, canned pumpkin puree, maple syrup, ground nutmeg, ground cinnamon, sea salt, and vanilla extract to the blender.
Blend the mixture on high for 30 seconds until the batter is completely smooth and slightly aerated.
Pour the pumpkin batter into the prepared baking dish, using a spatula to smooth the top into an even layer.
Bake for 30 to 35 minutes until the edges are golden brown and the center is set but retains a slight, custardy jiggle.
Remove from the oven and let the pie rest for 10 minutes to firm up before serving warm or chilling for later.

Nutrition

Ingredients

Instructions

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