I love eggs, I really do, but some mornings I need a break from a veggie omelette.

This recipe was exactly what I was looking for!  It is a delicious mix of healthy fats, carbs and protein and it tastes like pumpkin pie in a cup!!!!

Breakfast Pumpkin Pudding:

• 2 eggs
• 1 15-oz can pumpkin puree
• 1 15 oz can coconut milk
• 1/2 cup almond milk
• 3 scoops/servings of your favorite vanilla protein powder.  I used Vegan Vanilla Shakeology
• 1.5 tsp of pumpkin pie spice

Preheat oven to 350.
Add all ingredients to your high speed blender, food processor, mixer or bowl to beat by hand.  Blend or mix til even.  Evenly distribute into 10 ounce containers (I used mason jars) or a baking dish.  Bake for 40-45 minutes.

That’s it!  I was thinking of trying it with apple sauce instead of pumpkin, too!

The original recipes called for 1/3-1/4 cup of pure maple syrup.  My Vegan Vanilla Shakeology worked perfect, but if your vanilla protein powder is not as sweet you may want to experiment with adding some.

I am loving this for breakfast, but it could easily serve as a healthy snack or even a guilt free, late night fix to your sweet tooth!

Here is your nutritional info:

I hope you enjoy this as much as I do!!!