These quick and easy Turkey Bacon and Egg Muffins with Asparagus and Pesto are a great make-ahead breakfast! A low-carb breakfast option that all comes together in a muffin tin, these light egg bites are always a hit! Make ahead for breakfast for the week, or freeze for later!
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Easy and Delicious Turkey Bacon and Egg Muffins!
Flavor packed, low carb and hassle-free, these Turkey Bacon and Egg Muffins are one of my favorite recipes to make in prep for busy weekdays. Make these omelet cups in advance and keep them in the fridge or freezer for when you want a healthy and filling breakfast, but are short on time.
Add any flavors you want for a great on-the-go breakfast that's done in about 30 minutes!
Making the Omelet Cups
To make these easy and delicious Turkey Bacon and Egg Muffins with Asparagus and Pesto, you will need:
- Turkey bacon, such as Godshall's.
- 10 large eggs.
- Jarred prepared pesto.
- Olive oil.
- Fresh asparagus (optional).
- Shredded Italian blend cheese or mozzarella cheese.
To make the omelet cups, you'll start by greasing the muffin tin with cooking spray. Next up, add the turkey bacon to the tins, forming a ring. Briefly cook the asparagus (is using), then whisk the eggs, pesto and cheese together, and pour into the center of the turkey bacon rings.
Bake for 15-20 minutes- and breakfast is DONE!
Not a fan of asparagus? No problem!
If you're not feeling the asparagus addition, or simply don't have it on hand- you can leave it out! Some other great additions are:
- Thinly sliced scallions
- Broccoli
- sautéed onions
- bell peppers
Muffin tin eggs - the ultimate on-the-go breakfast!
Not only are these omelet cups easy, they are super fast, and customizable to your tastes. A great grab and go recipe you can have at the ready, these egg muffins also freeze very well. Just thaw overnight or microwave right from the freezer for about a minute, and you've got a low-carb breakfast at the ready.
What kind of turkey bacon should I use?
You can use any turkey bacon you like! My favorite is Godshall's! You could also sub in strips of ham, or pork bacon. If using regular pork bacon- I'd recommend cooking it partially first, then draining it on paper towels before adding to the muffin tin. Center cut bacon is a bit leaner, and a great option as well!
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Turkey Bacon and Egg Muffins with Asparagus and Pesto
Equipment
- cooking spray
- muffin tin
Ingredients
- 12 strips turkey bacon
- 10 large eggs
- 2 tablespoon jarred prepared pesto
- 1 tablespoon olive oil
- 1 small bunch of asparagus, cut into bite size pieces , (rough stems removed)
- 1 cup shredded Italian blend cheese
- salt and pepper, to taste
Instructions
- Preheat oven to 350 degrees. 2. Spray as 12-cup muffin tin liberally with cooking spray. 3. Add slice of turkey bacon to eat cup, forming an overlapping ring. 4. Heat olive oil over medium heat in a large frying pan. 5. Add the chopped asparagus, and season with salt and pepper. 6. Cook 5-6 minutes, moving around until softened slightly and lightly browned. 7. Transfer cooked asparagus to the cupcake tin with the turkey bacon. Distribute evenly into each cup. 8. Whisk eggs, pesto and cheese together in a large bowl, and distribute evenly into cups. 9. Bake for 15-20 minutes, until eggs are set. 10. Eat right away, refrigerate for 3 days, or cool and freeze for up to 2 months!
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Lisa m says
Looks great, can’t wait to try it.
I’m from Philly too🤩
Janet says
I made this recipe yesterday and it is so delicious. I cooked frozen 'brown and serve sausages' according to the package directions. I used 5 of the sausages, slicing them into thin rounds. I did not use the bacon. For the veggies I finely chopped 1 onion and 1 green bell pepper making about 1 1/4 cups combined total. I sauteed the veggies until tender, about 15 minutes, and seasoned them with onion powder, salt and black pepper. I used 11 eggs and 3 tbsp of jarred pesto. I sprayed the muffin tin and put paper liners in the tin and sprayed the paper liners as well. I put 7 slices of the sausage into each muffin cup. Then I put 2 rounded teaspoons of the veggie mix in each muffin cup. Then I mixed the 11 eggs, 3 tbsp pesto and Italian cheese blend together as in the recipe. Then I filled each muffin cup to the top with the egg mixture. The muffins swelled up during baking but didn't run over. I baked them for exactly 25 minutes. I reached into the oven and touched the swollen muffins with my finger and they were firm. I let them cool on a rack in the muffin pan for about 15 minutes. Then I removed them from the muffin cup and peeled each of the paper liners off of the egg muffins. Then I put them on a paper towel lined refrigerator container and put them in the fridge. We have been eating them for breakfast and for snacks. To heat them up I wrap them in a paper towel and microwave them for 25 seconds. They are so delicious! Your egg mixture makes it! I will vary the veggies and make it regularly. Thanks so much!
Sharon says
So happy to hear this, Janet! Thanks for sharing 🙂