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Turkey Bacon Pesto Asparagus Omelet Cups
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5 from 2 votes

Turkey Bacon and Egg Muffins with Asparagus Recipe

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!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American
Keyword: bacon, breakfast, eggs
Servings: 12
Calories: 197kcal

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!

Nutrition

Calories: 197kcal | Carbohydrates: 18g | Protein: 17g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 139mg | Sodium: 125mg | Potassium: 971mg | Fiber: 10g | Sugar: 9g | Vitamin A: 3678IU | Vitamin C: 25mg | Calcium: 152mg | Iron: 10mg