Pumpkin Breakfast Casserole

[clevermanka]

I don't like to do Paleo-sub foods (like Paleo Pancakes, Paleo Crackers, etc.), although I make an exception for Cauliflower Rice because it's just so delicious. In general, I stick with foods that don't pretend to be something they're not. But I've been lax about eating vegetables with my breakfasts. When I was doing low-carb many years ago, I made a sugar-free pumpkin pie. Why not give that a try again, only without the artificial sweetener? This is what I came up with. It's a lovely breakfast for mornings when I'm not feeling up for a heavy omelette or dinner leftovers.

Pumpkin Breakfast Casserole
1 can of plain pumpkin puree (not pumpkin pie filling)
1/2 cup coconut milk
2 eggs
1 banana
2 t coconut flour (or almond flour--but the coconut gives a lighter texture)
1 t cinnamon
1/2 t nutmeg
1/4 t clove

Preheat oven to 350F.

Put everything in a bowl and beat the heck out of it with a hand mixer (or use a stand mixer if you have one). When you don't see any more lumps of banana, pour into a greased 9x9" pan. You could use a pie pan if you wanted to masquerade this as a dessert.

Bake uncovered for 45 minutes, or until set. Cool and cut.

For the whole recipe: Calories 669; Fat 40g; Carbs 59g; Protein 21g; Fiber 18g