Banana Eggs

Paleo | Vegetarian | Gluten-Free | Dairy-Free | Nut-Free

Banana Eggs?! Say whaaat? Think of this as the beautiful love child of a failed banana pancake and oatmeal. This has been an amazing way to get my kiddos (and me) to eat eggs in the morning when we are Sick. Of. Eggs. We top them with all sorts of berries, nuts, and seeds, so feel free to tinker around to find a combination that you love.

Serves 4

• 3 medium bananas
• 7 large eggs
• ½ teaspoon ground cinnamon
• Pinch of salt
• 1 tablespoon coconut oil
• 1 cup fresh blueberries, for serving
• ½ cup unsweetened shredded coconut, for serving
• 2 tablespoons ground golden flaxseed, for serving

In a medium bowl, mash the bananas with a fork or potato masher until they have the consistency of a thick batter. Set aside.

In separate medium bowl, beat together the eggs, cinnamon, and salt. Set aside.

In a large nonstick skillet over medium heat, melt the coconut oil. Add the mashed bananas and cook, gently stirring, until heated through, 2 to 3 minutes. Add the egg mixture to the pan and use a spatula to scramble it with the banana mash. Cook until the eggs are cooked and not runny, about 5 minutes.

To serve, divide the banana eggs among four plates and top with the blueberries, coconut, and flaxseed.