Ingredients:
1 teaspoon extra-virgin olive oil 1/2 medium onion, diced (about 1/2 cup) 1 tablespoon coconut aminos 1 teaspoon sage 1 teaspoon thyme 1/4 teaspoon nutmeg 1/4 teaspoon garlic powder 1/4 teaspoon black pepper 1/8 teaspoon cayenne pepper 1 cup raw pecan halves Sheet Pan Eggs 12 eggs, beaten 3/4 cup fat-free or low-fat milk 1-1/4 teaspoons salt 1/2 teaspoon pepper 1 cup fresh spinach, chopped Nonstick cooking spray

Instructions:
Heat oven to 325 degrees. To make Pecan “Sausage,” in pan over medium heat, add olive oil, onion, coconut aminos, sage, thyme, nutmeg, garlic powder, black pepper and cayenne pepper. Cook about 4 minutes until onion is translucent. In food processor, pulse onion mixture and pecans until consistency of ground beef is reached, about 8-10 pulses. To make Sheet Pan Eggs: In large bowl, whisk eggs, milk, salt and pepper until combined. Add pecan “sausage” and spinach to eggs and stir. Lightly spray nonstick 12-by-17-inch sheet pan with cooking spray. Pour egg mixture onto prepared pan. Bake 18-20 minutes, or until eggs are fully cooked.