Peanut Butter Pumpkin Pie Eggs

  • U Serves 1 Person
  • P Prep: 00:05
  • P Cook: 00:05
Peanut Butter Pumpkin Pie Eggs

Nutritional Facts

per 1 serving size (Recipe makes 1 servings)


Amount Per Serving


Calories 138

Calories from Fat 14


% Daily Values*


Total Fat 1.58

2.43%


Saturated Fat 0.23

1.15%


Polyunsaturated Fat 0.10


Monounsaturated Fat 0.16


Cholesterol 0.00

0.00%


Sodium 214.88

8.95%


Potassium 646.73


Total Carbohydrate 15.39

5.13%


Dietary Fiber 5.57

22.28%


Sugars 7.63


Protein 17.59


Vitamin A 191.35%

Vitamin C 9.13%


Calcium 7.23%

Iron 9.57%


* Nutritional Values are estimated and may vary

³ Description

Since PB & Peggs is taken, I thought calling it pie was appropriate. It tasted like pie. Breakfast pie.

² Ingredients

  •  1/4 cup Pumpkin (Without Salt, Canned)
  •  0.2 serving (serving = 1/4 cup) Trader Joe's Peanut Flour Defatted
  •  0.06 serving (serving = 1 cup) Silk Pure Almond Milk - Unsweetened Vanilla
  •  1/2 tsp Cinnamon
  •  1/4 tsp Ginger (Ground)
  •  0.125 tsp Cloves (Ground)
  •  1 serving (serving = 2-4 drops) Whole Foods Market Liquid Stevia Drops
  •  1/2 cup Egg White
  •  1/2 fruit 2-1/4" high x 2-1/2" dia Asian Pears
   

q Directions

1/4 C pumpkin puree
1 T peanut flour (or peanut butter)
1 T unsweetened almond milk
1/2 tsp cinnamon
1/4 tsp ginger
Pinch of cloves
4-5 drops liquid stevia
1/2 C egg whites
1/2 large Asian pear, diced (optional)

In a small bowl, combine first 7 ingredients.
Scramble the eggs until almost done. Stir in the pumpkin mix and pear, cooking ~1 min to warm through.
Transfer to plate and tops as desired (I used additional pear and almonds). Enjoy!

Recipe Provided by @sprint2thetable

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