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Updated with nutrition info! I’ve been following the Whole 30 Program for over two weeks now and my biggest complaint is not the lack of sugar, alcohol, dairy, soy, or gluten — but that I’m sick of eggs for breakfast. This is even after I found a sugar free Whole 30 Compliant ketchup. So, I did a little searching on the interwebs and found a post from Daily Rebecca on Whole 30 Breakfast Ideas — she mentioned pumpkin scrambled eggs and then I read a post from Crazy Together on the veggie and sausage egg bake that she makes. A lightbulb went off in my head and I decided to make a pumpkin based egg bake for breakfast. This follows Whole 30 rules and is only sweetened by 2 dates and a banana. This is what I came up with.
Ingredients:
10 Eggs
1- 29 ounce can of Pumpkin
2 cups fresh or frozen berries (blueberries and raspberries)
Coconut milk (make sure it’s Whole 30/Paleo compliant) – I did the nutrition analyzer with 1/2 a cup, but use less and see if that works for you.
2 medijool dates
1 banana
1 tsp cinnamon
Coconut Oil (for coating pan only)
Shredded unsweetened coconut
Instructions:
Preheat oven to 350 degrees
Place pumpkin puree in bowl
In a separate bowl, crack 10 eggs.
Add coconut milk to taste (basically like you are making scrambled eggs)
Then add the beaten eggs to the bowl with the pumpkin puree.
Add the mashed banana.
Cut up two dates – make sure you remove the pits first.
Add them to the bowl and then add two dashes of cinnamon. If you can find Whole 30 Compliant Vanilla Extract, add it (I could not find it).
Pour into a glass 9 x 13 pan (I used coconut oil to grease it).
Add thawed berries to the mixture.
Bake for 30 minutes, add shredded coconut and bake for 45 more minutes (so it needs to bake for a total of 1 hour and 15 minutes.
Cut up into individual servings. I was able to cut this into 8 servings, but if you want bigger pieces, you’ll get 6 servings. Note: This isn’t super sweet, but the berries gave it a nice boost of sweetness. If you need it a little sweeter, top with berries and more shredded coconut.
Coconut Pumpkin Breakfast Bake Recipe (Whole 30, Paleo & Gluten Free)
Coconut Pumpkin Breakfast Bake (Whole 30, Paleo & Gluten Free)
Ingredients
- 10 Eggs
- 1- 29 ounce can of Pumpkin Puree
- 2 cups fresh or frozen berries blueberries and raspberries
- Coconut milk make sure it’s Whole 30/Paleo compliant
- 2 medijool dates
- 1 banana
- Cinnamon
- Coconut Oil
- Shredded unsweetened coconut
Instructions
- Preheat oven to 350 degrees.
- Place pumpkin puree in bowl.
- In a separate bowl, crack 10 eggs.
- Add coconut milk to taste (basically like you are making scrambled eggs)
- Then add the beaten eggs to the bowl with the pumpkin puree.
- Add the mashed banana.
- Cut up two dates – make sure you remove the pits first.
- Add them to the bowl and then add two dashes of cinnamon. If you can find Whole 30 Compliant Vanilla Extract, add it (I could not find it).
- Pour into a glass 9 x 13 pan (I used coconut oil to grease it).
- Add thawed berries to the mixture.
- Bake for 30 minutes, add shredded coconut and bake for 45 more minutes (so it needs to bake for a total of 1 hour and 15 minutes.
- Cut up into individual servings. I was able to cut this into 8 servings, but if you want bigger pieces, you’ll get 6 servings. Note: This isn’t super sweet, but the berries gave it a nice boost of sweetness. If you need it a little sweeter, top with berries and more shredded coconut.
A reader kindly asked for the nutrition info recently (this post was written in 2016), here’s what I got. Note: I did not count the coconut oil because it was just used to grease the pan. I also wasn’t sure of how much coconut milk I used. I said 1/2 a cup, I’d start by adding 1/2 of that and seeing if you need the full 1/2 cup. 
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This recipe has every ingredient listed 2x, and even when it prints, it prints each ingredient double.
Thanks for the heads up — I just fixed it!
Thanks for fixing it! We’re doing W30 as a family, and this truly was a nice change from eggs. I describe it as a “pumpkin custard,” not real sweet, but custardy.
The sweet potato Berry https://www.themamamaven.com/sweet-potato-berry-breakfast-bake-sweet-potato-berry-bake-whole-30-approved-paleo-dairy-free-and-gluten-free/ also prints double ingredients, and I couldn’t find a place to comment.
Thanks for letting me know! It’s a 3 year old post and I’ve since updated the recipe software I use. It’s fixed now.
any idea of the calorie, carb, protein, fat count in a serving?
I just ran it through the nutrition calculator and it looks to be (if you do 8 servings) 196 calories, 10.9g (4.6 is saturated fat), 8 grams of protein, 20.4 carbs and 12.9 grams of sugar. https://www.verywellfit.com/recipe-nutrition-analyzer-4157076 I’ll add nutrition label to recipe.
What is the texture supposed to be?
It’s supposed to be eggy, but soft.
I LOVE this recipe. It’s a great break from regular eggs. Not sure if it’s paleo compliant but I added a little honey on top when I ate it. Just a little bit gave it the sweetness needed. I split the recipe in half as it’s just me and my hubby. Worked out great. Was able to have it for a few days.
It is Paleo compliant! I usually add some berries on top to add sweetness.
Looks really good. I love dates and my daughter oves pumpkin – we can’t go wrong with this dish.
This was so bland. I ended up trying to doctor it up with slivered almonds, extra spices and fresh blueberries. I’m not sure what it needs in the recipe, but it is definitely missing something!
Sorry to hear that!
This sounds delicious and super easy. I’d probably have to freeze it as I’d be the only one eating it. Makes me wanna run out & buy bananas! 🙂
This looks amazing! I’m glad there’s still some cold weather left to try it out 🙂
Looks delicious! Thank you for the recipe
While I'm not currently Whole30-ing (I start round 5 on Wednesday! Yahoo!), this recipe was quick and delicious!! I only made one small change, which was scraping a vanilla bean into the mixture. Thank you for such a delightful recipe, I'll definitely be making it again!
Terrific idea, Jen. I didn’t have one in the house and I wanted to be compliant. Would love to see a pic! Would you post on social media and tag me @themamamaven?
No more eggs please!!! Can't wait to try this!!!!
While I liked the recipe and it looks delicious, I had a hard time loading this page with all the ads. It kept freezing and not allowing me to scroll up and down. It took me 4 tries and two browsers to get it so that I could scroll down to see all of the instruction steps.
It would also be helpful if there was a version of the instructions without the photos in-between each step.
I’m gonna try this – it looks delicious and thanks for sharing!
So sorry — here’s a link to the printable recipe https://www.themamamaven.com/the-picky-eater-in-my-house/printable-recipe-nancys-udon-noodle-and-veggie-soup/printable-recipe-coconut-pumpkin-breakfast-bake/
I’m on Day 12 of Whole 30 now (second time). Im just beginning to get to the “Im so bored with this” stage. Thanks for the recipe. I’ll definitely have to try this soon. Maybe this weekend! 🙂
Can’t wait to see if you like it. I have another breakfast bake coming this week.
Omg, omg, this look so so yum! And the fact that it’s paleo?! DOUBLE whammy!
I’ve been looking for an easy, yet scrumptious, breakfast, and this may be just the thing. Thanks for sharing <3
I would love to know how you like it, Savannah! I made an even better one this week – https://www.themamamaven.com/2016/04/17/sweet-potato-berry-breakfast-bake-sweet-potato-berry-bake-whole-30-approved-paleo-dairy-free-and-gluten-free/. Also Whole 30 Compliant, Paleo, Dairy free, and Gluten Free.