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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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Looking for more breakfast ideas? 

Why not try my Sweet Potato Breakfast Hash with Feta and Bacon, Huevos Rancheros Skillet with Chorizo, Overnight Sausage Croissant Breakfast Casserole with Leeks, Air Fryer Breakfast Taquitos, or Ragin’ Cajun Shrimp and Andouille Frittata!

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!

Turkey Bacon and Egg Muffins with Asparagus and Pesto

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
godshalls turkey bacon cups

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.

baked pesto egg cups

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!

Turkey Bacon & Egg Muffins with Asparagus & Pesto

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Turkey Bacon & Egg Muffins with Asparagus & Pesto
Turkey Bacon Pesto Asparagus Omelet Cups
Print Recipe

Turkey Bacon and Egg Muffins with Asparagus and Pesto

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast
Keyword: bacon, breakfast, eggs
Servings: 12

Equipment

  • cooking spray
  • muffin tin

Ingredients

  • 12 strips turkey bacon
  • 10 large eggs
  • 2 tbsp jarred prepared pesto
  • 1 tbsp 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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