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 know my kids would eat these if I made them. Just need to make it happen. Adding to my list now
HI AMY! I LOVE THIS IDEA! MY HUSBAND WORKS AWAY 90% OF THE TIME AND WHEN HE COMES HOME, I LIKE TO HAVE SOMETHING HE WILL LIKE AND THAT IS EASY. I PLAN ON TRYING SCRAMBLED SAUSAGE WITH ONIONS AND PEPPERS ADDED. I WILL LET YOU KNOW HOW THIS FARES! GREAT IDEA! LOVE IT! THANKS!
Has anyone tried freezing these yet? Wondering how they hold up before I try😜
Ah I forgot to good the bacon first 😑 the bacon looks cooked… but isn’t crispy. Toss them or eat them?
Has anyone had success substituting brussels sprouts for the asparagus?
Hi. These look amazing. Any suggestion for replacing the asparagus.(spinach?) Any time i eat aspargus baby boy projectiles everywhere so until I’m done nursing I’m not able to eat it. 🙁
I made these this morning. The bacon on the bottom was still raw after 17 mins, the egg was done, any suggestions? I am thinking I might try cooking the bacon a little first, although the exposed edge still might get too well done. I’ll try again because everything about these is yummy.
Thanks for any suggestions you may have.
The ingredient list says “12 strips uncured organic bacon, cooked”
I read that you were supposed to cook the bacon first! Try it again! I am going to try today!
Question. Can you freeze the egg cups? They look delicious.
I have not frozen them, but I think they will do fine frozen and reheated.
I made them for work tomorrow! They look Delish!
Quick question to clarify, the serving size is one “muffin”, correct?
Yes!