Pear Walnut Sweet Potato Egg Cups (paleo + Whole30)

A new twists on egg cups! These are packed with sweet pears and walnuts. You'll love these paleo and Whole30 egg muffins

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.




  1. Preheat oven to 350 degrees
  2. 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
  3. 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
  4. Add the chopped spinach and and toss until wilted slightly. This should only take a minute. Remove everything from the pan and set aside
  5. Wipe the pan clean and add the chopped walnuts. Toast the walnuts over medium heat for 2-3 minutes. Set aside
  6. 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
  7. 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
  8. Bake for 27-30 minutes, until the eggs are set
  9. Let cool and enjoy, or refrigerate to reheat later