[🧁 Servings: 12 | ⏱️ Prep: 10 mins | 🔥 Cook: 12–17 mins | ⚖️ Calories: 150 kcal]
Hi! In this post, I’m super excited to share with you one of my absolute favorite breakfasts: Egg Muffins! Seriously, I love food, and breakfast, to me, is like, one of the most important meals of the day.
Why You’ll Love This
You are going to be obsessed with these because they are super quick, simple, and packed with protein. It’s just great to have your protein first thing in the morning to fuel your day!
Plus, they are incredibly customizable. We’re using asparagus in this recipe because it’s a super nutrient-dense vegetable with tons of vitamin C and fiber, but you can literally toss in whatever leftovers you have in the fridge. It’s the easiest way to make sure we get our veggies in.
Love quick, protein-packed breakfasts like these? You’ll also go crazy for my Veggie Egg Muffin Cups for Grab-and-Go Breakfast and Cheesy Baked Egg Casserole with Spring Vegetables—they’re just as easy to meal prep and customize!
What You’ll Need
Special Equipment:
- Standard 12-cup muffin tin
- Nonstick cooking spray (or coconut oil/olive oil)
The Ingredients:
- 12 large eggs: The star of the show. We are going to crack them right into the tin for the perfect bite!
- 12 slices bacon: Pre-cooked to your liking. If you don’t have time to cook bacon, totally feel free to use, like, leftover chicken from the night before, some sliced meat—any kind of protein would be great in this recipe! You can substitute it with anything that you like, seriously.
- 1 bunch asparagus: Tough ends trimmed and chopped into small pieces (about 1 cup). Always great to incorporate your vegetables in the morning!
- Salt and black pepper: For that perfect simple seasoning.
Let’s Get Assembling!
1. Prep the Bacon
If you haven’t already, pre-cook your bacon. I like to bake mine in the oven at 350°F (175°C) for about 10–12 minutes until it’s crispy, but honestly, however you like your bacon is perfectly fine! Once cooled slightly, crumble or fold it.
2. Grease the Tin (Don’t skip this!)
Preheat your oven to 350°F (175°C). Now we’re gonna go ahead and assemble them! The first thing you gonna do is spray down your 12-cup muffin pan. You can use cooking spray, coconut oil, or olive oil—literally whatever you have on hand will be fine! You wanna make sure that you’re well-greasing both the bottom and the sides as well, because we don’t want anything to stick, you know?
3. Add the Base
Next, just grab your cooked bacon. Stick one piece down to the bottom of each muffin cup. It’s totally okay if it crumbles or curls over; it doesn’t have to be perfect!
4. Add the Eggs
Then, just take your eggs and crack one whole egg straight into each muffin cup, right over the bacon.
5. Add the Veggies
Next, sprinkle your chopped asparagus evenly over the top of the cracked eggs. (Or whatever leftover veggies you have! You can do spinach, kale, zucchini—we just wanna make sure we get our veggies in!)
Pro tip: Play around with whatever veggies you love! My Veggie Egg Muffin Cups show you even more tasty combos that work great in these grab-and-go muffins.
6. Season
Finally, just sprinkle a little bit of salt and pepper on top, just to lightly coat the egg and the asparagus.
7. Bake
Perfect! So now place your muffin tin in the oven. The time just depends on how done you like your eggs:
Bake for 12 minutes if you want a little bit of a runny yolk (my favorite!).
Bake for 15–17 minutes if you prefer a hard, fully-set yolk.
Either way, the eggs will easily reach safe temps at this bake time and oven temp.
8. Serve
Remove from the oven and let them cool for just a minute. As long as you sprayed the pan well, they should pop out super easy. Enjoy!
If you like this recipe Explore more recipes
FAQs
How long do egg muffins last?
They are perfect for meal prep! You can store your baked egg muffins in an airtight container in the refrigerator for up to 3–4 days for best quality and safety. They are great to just grab and go in the morning!
Can egg muffins be frozen?
Yes, they totally freeze well! Once they are completely cooled down, wrap them individually in plastic wrap and place them in a freezer-safe bag. They can hang out in the freezer for up to 2–3 months. Just let them thaw in the fridge overnight before you reheat them.
How do I keep my egg muffins from sticking to the pan?
Eggs are super notorious for sticking! You wanna make sure that you’re well-greasing the bottom and also the sides of your muffin tin. Use plenty of cooking spray, coconut oil, or olive oil. If you want zero cleanup, you can also use silicone baking cups!
Why did my egg muffins turn out soggy?
If they come out a little watery, it usually means your veggies had a high water content. Asparagus is usually great, but if you swap it for things like spinach, mushrooms, or tomatoes, you might want to quickly sauté them first to draw out that extra moisture before adding them to your muffin tins
Easy Asparagus and Bacon Egg Muffins
Course: BreakfastCuisine: AmericanDifficulty: Easy12
muffins10
minutes17
minutes150
kcal27
minutesQuick, customizable egg muffins packed with protein and veggies. Perfect grab-and-go breakfast with crispy bacon, fresh asparagus, and whole eggs baked to perfection.
Ingredients
- Equipment Needed:
Standard 12-cup muffin tin
Nonstick cooking spray (or coconut oil/olive oil)
- Ingredients
12 large eggs
12 slices bacon (pre-cooked)
1 bunch asparagus (tough ends trimmed, chopped into small pieces, about 1 cup)
Salt and black pepper (to taste)
Directions
- Prep the bacon: If you haven’t already, pre-cook your 12 slices of bacon however you like! I love baking mine right in the oven at 350°F (175°C) for about 10–12 minutes until it’s nice and crispy. Once it’s cooled just a bit, crumble it up or fold it into pieces.
- Preheat and grease the tin (don’t skip this!): Get your oven preheated to 350°F (175°C). Now spray down your 12-cup muffin pan real good—you can use cooking spray, coconut oil, or olive oil, whatever you’ve got! Make sure you hit both the bottoms AND the sides well, ’cause we don’t want these babies sticking!
- Add the bacon base: Grab your cooked bacon and stick one piece (or a good crumbled amount) down to the bottom of each muffin cup. It’s totally cool if it crumbles or curls over—it doesn’t have to be perfect!
- Crack in the eggs: Take your 12 large eggs and crack one whole egg straight into each muffin cup, right over that bacon. Try to keep the yolk centered if you can!
- Add the asparagus: Sprinkle your chopped asparagus evenly over the top of each cracked egg. You’re looking at about 1–2 tablespoons per muffin. (Or swap in whatever leftover veggies you’ve got—spinach, kale, zucchini, whatever!)
- Season it up: Finally, just give each one a little sprinkle of salt and black pepper—just enough to lightly coat the egg and asparagus pieces.
- Bake to perfection: Pop that muffin tin straight into your preheated 350°F oven! For runny yolks (my fave!): Bake 12 minutes. For fully set hard yolks: Bake 15–17 minutes. They’ll be perfectly safe either way at this temp and time.
- Cool and serve: Take ’em out and let them cool for just a minute in the tin. If you greased well, they should pop right out super easy! Run a knife around the edges if needed. Enjoy warm or grab-and-go!
Notes
- Storage: Cool completely, then keep in an airtight container in the fridge for up to 3–4 days. Perfect for meal prep!
- Freezing: Wrap cooled muffins individually and freeze up to 2–3 months. Thaw overnight in fridge before reheating.
- Customizations: Asparagus is awesome, but spinach, peppers, mushrooms, or zucchini work great too. Sauté watery veggies first if you want ’em less soggy!
- Pro tip: Silicone muffin liners = zero sticking and super easy cleanup!
