Start your day with something sweet AND savory! I've made these for my girls (mainly because Ava has become the world's pickiest eater) and I can confidently say these are Earnest household approved.
They have the texture of fluffy eggs, but also have a hint of sweetness from the fruit. Whether it's a meal for your littles or a mid-morning snack for yourself, I really like having these handy and wanted to share it with all of you!
Equipment
Mini Muffin Tray
Ingredients 2 Ripe Bananas 4 Eggs 1 Cup Berries (raspberries, blueberries, chopped strawberries) fresh or frozen Butter or Coconut Oil Recipe
Preheat oven to 375 degrees F
Mash bananas in a large mixing bowl.
Add the eggs and wisk until fully combined.
Grease a mini muffin tray with coconut oil or butter.
Start to add 2 to 3 berries to cover the bottom of each muffin tray hole.
Fill, to just below the top, with the egg and banana mixture.
Bake for 15 minutes or until cooked through.
Allow to cool for a couple of minutes and then carefully remove with a knife.
Storing Instructions
Refrigerate: Store in an airtight container and refrigerate for up to 3 days.
Freeze: Allow to cool completely, freeze on a baking tray until hard then transfer to an airtight container/freezer bag. Freeze for up to 2 months. Defrost in the refrigerator.