Fruit + Egg Bites

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.