These smokey egg bites with crunchy asparagus are an easy, baked breakfast. Ready in 20 minutes with a crispy bacon shell, they’re a perfect on-the-go recipe.
Why You’ll Love This Egg Bites Recipe
If you love egg recipes but don’t want to spend loads of time in the kitchen, these fluffy asparagus egg bites are for you.
- Freezer-friendly. Pop them out of the freezer on busy mornings for an almost instant bite.
- Effortless. A single batch of these baked egg cups will set you up with breakfast for the week.
- Versatile. Add tangy feta, swap the bacon for prosciutto, or mix in juicy cherry tomatoes.
- Great for on-the-go. Pack them into Ziploc bags for a super easy on-the-go breakfast.
What You’ll Need
Bacon adds all the savory, smokey goodness you need in each bite. Scroll to the recipe card at the bottom of the post for exact amounts.
- Coconut oil – Feel free to use vegetable oil, canola oil, or non-stick spray.
- Eggs – Liquid eggs or carton egg whites are fine too.
- Bacon – I prefer thick-cut bacon so that it doesn’t burn easily.
- Asparagus – Thin asparagus stalks are best.
- Salt and pepper – Go for kosher salt and freshly-cracked black pepper.
Tips & Variations
Add different veggies and cheese to each cavity for Tex-Mex and Mediterranean-style breakfasts throughout the week.
- Scramble the eggs. Whisk the eggs in a bowl until completely smooth but don’t mix too much air into the mixture. Pour the whisked eggs into the muffin cavities as usual.
- Add mediterranean flair. Swap the bacon for prosciutto or salami. Whisk the eggs and mix 1 teaspoon Italian seasoning into the mixture plus 1/4 cup chopped parsley. Add 1/2 cup baby spinach and cherry tomatoes.
- Make them cheesy. Divide 1/2 cup shredded mozzarella or cheddar cheese into the cavities in the muffin tray. Crack the eggs in and bake. Crumbled goat cheese or feta works too.
- More add-ins. Sprinkle 1/2 cup diced bell peppers, sliced mushrooms, or halved cherry tomatoes into the cavities before you crack the eggs in for extra texture.
- Go Tex-Mex. Whisk the eggs and add 1 teaspoon taco seasoning. Stir in 1/2 cup black beans and diced bell peppers.
- Spice it up. Stir 3 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon paprika, 1/2 teaspoon chili powder, and 1 teaspoon dried parsley into the egg mixture for more flavor.
Can These Be Made In Advance?
Of course! Let them cool completely and then place them in an airtight container for up to 4 days. For longer storage, pop them into a freezer bag and freeze for up to 3 months. Thaw overnight in the fridge or on the counter for 30 minutes.
More Easy Egg Recipes To Try
Paleo Egg Bites
Equipment
- Muffin Tin
Ingredients
- Coconut oil for cooking
- 12 eggs
- 12 strips uncured organic bacon cooked
- 8 asparagus spears cut into large pieces
- Sea salt and black pepper
Instructions
- Preheat the oven to 400°F. Grease 12 cups of a regular muffin pan
- Lay a strip of bacon in each muffin cup, pushing down. It will over hang out side.
- Crack an egg in every cup.
- Distribute the asparagus evenly throughout each cup.
- Season with salt and pepper and bake in the middle of the oven for 12-15 minutes for soft eggs, 15-17 for hard eggs.
- Serve the eggs warm.
I was wondering how long these will last for? As I have early shifts so this would be amazing just to grab out the fridge!
I keep them in the refrigerator and re heat them for several days.
Oooo 🙂 it look’s so delicious and the bacon is so crispy, I will make this for my girl she will be surprised….. thanks for sharing this recipe with us.
This recipe was awesome. The only issue was it took 45 minutes of trying for the recipe to load.
The recipe was simple and everyone in my house loved it
Thanks Lynda. When you say load do you mean on the website? Not sure why, I will look into it.
Did half assparagus half broccoli…..Both absolutely wonderful! Even my two kiddos like them. Difinatly going into the breakfast rotation.
Love the addition of broccoli Kim!
I just made these the only difference is I used my leftover asparagus from last night dinner they are easy , convenient and best of all delicious 🙂 will be making more and adding different ingredients to see what other combinations work for me .
Awesome Rebecca! Thank you for letting me know!
It is OK to leave the yolks soft (runny) and then store them for later? I just wanted to make sure there’s not a ‘raw’ egg issue. I’m looking forward to making up easy grab and go breakfasts for the week, and we prefer a bit of a drippy egg.
Hi Robin, do you mean cook them as a soft egg vs. hard? If so then yes, as long as your eggs are cooked you will be fine. I prefer mine runny too!
There isn’t a problem with raw egg yolk. It is the whites that need to be cooked.
Do place the bacon in the muffin cups raw? Or already cooked?
Thanks 🙂
Hey Madison, you will want to cook the bacon before adding it to the cups. Enjoy!
Thank you for replying! I made these yesterday to have for breakfasts for the week, and they are delicious!! I feel like I’m cheating on eating healthy, but this is such a great, healthy way to start off the day!
This came up on my FB feed today and I am making them now for dinner (Breakfast for Dinner best meal of the day for sure!) The only difference is I’ve put them into parchment cups and added about 1/2 tbsp grated sharp cheddar to each cup (I’m not avoiding dairy). Goat cheese might work on a future attempt. Can’t wait to eat these!
If you don’t avoid dairy, cheese would make a great addition! Hope you loved them.
Very beautifully presented, colorful and nutritious! I like!
I find that eating bacon in he morning is definitely a bonus when on a paleo diet.
I agree Johanne. I usually make a large batch of bacon up at the beginning of the week to re-heat for my quick breakfast when I am on the run.
What a great idea! I love that you could make them in advance, and then reheat them later.
I am all about easy in the morning, so I like things that can be reheated!