I love eggs.
Let’s just get that out of the way first. Some people complain about how boring it is to eat eggs for breakfast. I could seriously eat them every day (and I practically do!).
But even I will admit that switching between sunny side up, scrambled, hard-boiled, and even occasionally poached gets old after a while.
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That’s why I REALLY, REALLY like this egg recipe. (I got my inspiration for it from this recipe that I found on Pinterest, but I’ve been adjusting it and playing with it for a while now.) It gives a new spin to my eggs, but still stays grain-free, dairy-free, gluten-free, Paleo, and Whole30 compliant.
(If all that’s not important to you, then just read this—they’re SUPER YUMMY!)
Basically, this tastes a bit like French Toast, but no bread! A mashed banana gives the eggs some body and some sweetness; throw in some vanilla. cinnamon and spices, add a little shredded coconut or pumpkin puree if you feel like it… and you’re cookin’!
I also like that I can play around with the ingredients in this (my favorite kind of recipe!!). If you want to add some egg white instead, go for it. Don’t like coconut? No problem; leave it out. Doing a Whole30? Skip the vanilla and the syrup; still yummy. Can’t handle pumpkin in one more thing? Easy peasy; it makes up fine without it. Want it sweeter? You can drown it in syrup for all I care; I won’t judge.
Seriously. Give these a try. They’re a game-changer.