I haven't named these yet...

...but I am totally open to suggestions. Breakfast Brulee? Effervescent Eggsplosion of Awesome? The sky is the limit! But let me tell you. These really ARE awesome.

Best part? Totally Whole 30 approved! And easily tweaked to keep them Paleo/Primal friendly and give them a bit sweeter kick. But if you're like me, a person who doesn't require things to be sweet in order to enjoy them, then you will be in heaven!

I apologize ahead of time for the lack of good pictures. I don't have my camera out and ready to go, so I opted for my phone. I don't have any experience with food pictures, so hopefully I'll get the hang of it as time goes on!

Prep time: 5 minutes
Cook time: 15 minutes

Ingredients:

1 - 1 1/2 banana
6 eggs
2 tbsp coconut cream (skimmed off the top of a can of coconut milk)
1 1/2 tsp cinnamon (or to taste)
1/2 tsp nutmeg (or to taste)
sea salt
[your fave topping - I used blueberries and strawberries because I had them]

Preheat oven to 350 degrees. Place 6 oven safe pyrex ramekins in a dish (I used two pie pans because that's all I had, but you could use one big casserole). Pour approximately 1/2 inch of water into the casserole/pie pan.

Place all ingredients in food processor or blender. I use a blender because it's easier to pour the batter into the bowls. Blend until well mixed (about 20-30 seconds) and then pour equal amounts of the batter into the ramekins.

Slide gently into the oven and set timer for 10 minutes.

After 10 minutes, open the oven and place your choice of topping gently into the middle of each cup. Slide back into the oven and reset timer for 5 more minutes.

Pull out of the oven and allow to cool for a minute.

 

Oh yes. Them's the goods.

I also scooped a small amount of the coconut cream and whipped it quickly in a bowl, then put a spoonful on top of the berries.

Of course I couldn't resist diving in immediately.

All I can say is.... Wow. Light, fluffy, just the right amount of sweet and a great texture. I will admit it... I ate 2 of them! 

A great idea to give them some crunch would be to sprinkle some crushed pecans or almonds on top. If you're looking for a little more sweetness you could drizzle with some raw honey, or maple syrup - or blend it in! Or top it with some homemade maple glazed pecans (a recipe I will soon add, once the Whole 30 is over).

These are great for when you're short on time to make a good breakfast. I cooked the extra so I would have some for tomorrow, but you could just as easily take the extra for lunch.

Stay tuned for a savory option!