Pear Walnut Sweet Potato Egg Cups

This Whole30-approved combo sounded a little odd when I first read it, but trust me-these flavors work well together! I've included a lower fat option for those of you watching your fat macro.

These freeze well, so don't be afraid to double the recipe and freeze half for a busy work week when you don't feel like cooking. (Maybe the first week of January?!) They're also extremely portable so they make for a great on-the-go option. Hope you enjoy!

INGREDIENTS:

1 tbsp olive oil
1 c. diced sweet potato
1/4 c. green onions
1 c. chopped fresh spinach
1/2 c. chopped walnuts
1 large pear, diced
9 large eggs (or 1 c. egg whites)
1/2 c. unsweetened almond milk (or milk of choice)

INSTRUCTIONS:

Preheat the oven to 350 degrees. Add 1 tbsp of olive oil to a skillet and heat to medium-high heat. Add the diced sweet potatoes and saute about 5 minutes.
Reduce the heat to medium and add the diced green onions. Continue cooking another 3 or so minutes until the onions are opaque and the sweet potatoes are softened.
Add the spinach to the skillet and toss it until wilted. This shouldn't take longer than a minute. Remove skillet from the heat, toss skillet contents into a bowl, and wipe the skillet clean.
Add the chopped walnuts to the skillet and toast them for about 2-3 minutes over medium heat. Set aside.
Crack 9 eggs (or 1 c. egg whites) into a large bowl and whisk almond milk into it. Add the pears, walnuts, and sweet potato, green onions. and spinach mixture. Stir to thoroughly combine.
Gentry pour the mixture into a greased muffin tin. (I also used muffin liners to make clean-up even easier!)
Bake for about 25 minutes or until the eggs are completely set.
Let cool slightly before eating. Store to eat soon in the fridge or in the freezer to eat later.