A healthy, protein-packed breakfast with a twist! Dare you not to be obsessed with these pear walnut sweet potato egg cups. A meatless, portable breakfast option that combines some of the best ingredients around into one beautiful egg treat.
Oooooh MAN I love these egg cups. It’s one of those random recipe creations I’ll be making for years to come. Who-da-thunk you could combine pears, sweet potatoes, and walnuts with whipped eggs and it just works for the most healthy yet ‘treat-worthy’ breakfast on planet earth?!
I can’t decide which ingredient I love most combined into these paleo and Whole30 compliant sweet ‘lil egg muffins – is it the sweet, juicy pears or the crunchy toasted walnuts? It’s like choosing between my two kids! #impossible
Speaking of kids – if you’re struggle to get the little ones to eat something with a little protein in the morning to keep them full and happy (hangry little people is not a joking matter), this is definitely a recipe you must try in your home. Not only are we talking protein, but complex carbs, healthy fat, vitamins galore, and fiber. AAAAAAND hello(!) – let’s jus talk about making these on the weekend and throwing them in the microwave all week long for breakfast in seconds. EASY. Now we’re speaking my language.
It’s been a looooong time since I posted an egg cup recipe, but these pear walnut sweet potato egg cups were well worth the wait. Back when I first started Physical Kitchness, I posted these paleo pizza egg cups, and while I still love them something fierce, the newest egg cup creation delights my sweet tooth and texture cravings.
Yes, pears and walnuts with eggs. It’s life changing. Every little bite has a hint of sweetness that’s absolutely perfect (promise not overbearing), and when you get a few walnuts in there – WOAH, it’s just magic. And a much-needed texture surprise you won’t expect but guaranteed love.
In a nutshell, egg cups get me really fired up. And if I haven’t reiterated a million times on this blog how uncool I am, this 500+ word essay professing my love for these pear walnut sweet potato egg cups proves my point. FOODIE 4 LIFE.
These pear walnut sweet potato egg cups are an absolute must when you’re doing the Whole30 and/or paleo thing. Heck, even if you’re not, you gotta give them a whirl. These protein-packed, meatless breakfast cups are the perfect way to start the crazy day. You may not even know they’re actually healthy (GASP!)
Be sure to try these paleo pizza egg cups and these mason jar sweet potato ground turkey scrambles too! A few other great (and portable) breakfast options you can make beforehand and reheat for later!Print
Pear Walnut Sweet Potato Egg Cups (paleo + Whole30)
These paleo and Whole30 Pear Walnut Sweet Potato Egg Cups are the perfect healthy breakfast with loads of flavor and a flavor combination that you’ll love. A fantastic meatless and portable breakfast option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 egg cups
- 2 tablespoons olive oil
- 1 cup diced sweet potato
- 1/4 cup diced shallots
- 1 cup chopped spinach
- 1/2 cup chopped walnuts
- 1 large bartlett pear, diced
- 9 large eggs
- 1/2 cup almond milk (or milk of choice)
- Preheat oven to 350 degrees
- Add 2 tablespoons olive oil to a medium skillet and turn the heat to medium-high. Add the diced sweet potatoes and sauté, roughly 5 minutes
- Reduce the heat to medium and add the diced shallots. Sauté an additional 2-3 minutes until shallots are opaque and sweet potatoes are slightly softened
- Add the chopped spinach and and toss until wilted slightly. This should only take a minute. Remove everything from the pan and set aside
- Wipe the pan clean and add the chopped walnuts. Toast the walnuts over medium heat for 2-3 minutes. Set aside
- In a large bowl, crack 9 eggs and whisk 1/2 cup almond milk. Add the diced pears, the toasted walnuts, and the sweet potato, shallot, spinach mixture. Mix well
- Gently pour the eggs into the each mold in a muffin tin, filling to the top. Use silicone muffin liners for easy cleanup if desired. If not using muffin liners, grease the muffin tin well to avoid the egg from sticking
- Bake for 27-30 minutes, until the eggs are set
- Let cool and enjoy, or refrigerate to reheat later