Weekend Food Prep–Pumpkin Spice Breakfast Eggs

Pumpkin pie for breakfast? Yes please. I make this just sweet enough to not register as savory to my tastes, but you can vary the sweetening to your preferences. You could also make it sweeter by stirring in some fruit before baking, allowing the natural sweetness to compliment the custard.

Pumpkin Spice Breakfast Eggs

one. Preheat oven to 325oF.

two. Use a teaspoon or two of butter or oil to grease the sides of a 9×13 baking dish.

three. Whisk together thoroughly in a large bowl:
6 beaten eggs
3 cups egg whites (or use 6 more whole eggs)
1 cup milk or soymilk(1)
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1 tsp vanilla
zest of a tangerine or an orange (optional but yummy)
1/4 cup packed brown sugar (or more to taste, up to half a cup)
1 29 oz can pumpkin puree (not pumpkin pie filling), about 2 cups

four. Pour into the prepared pan. Optional, evenly distribute any of the following:
2 finely chopped sour baking apples
1/2 cup raisins
1/2 cup dried cranberries

five. Bake until just set in the center, 60-80 minutes. Let sit 5-10 minutes before serving. Can be served warm or cool.

Yields 6 servings.

Photo description: A casserole dish with a baked pumpkin custard. The edges are a bit overcooked and dry looking. That could be avoided by using a bain-Marie, but that also increases the baking time significantly.

(1) I use vanilla soymilk. I recommend regular fat soymilk or 2% milk since fats play an important role in custards. More fat will make a smoother custard, less fat may prevent the custard from setting properly. For a really creamy result, if you don’t mind a bit more fat in your breakfast, substitute some or all of the liquid for half and half.

Photo description: A slice of orange pumpkin spice breakfast eggs on a cream-colored plate.

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