Ham & Asparagus Egg Muffins

posted in: Breakfast | 2

ham & asparagus egg muffins

If heart shaped egg muffins don’t spell L-O-V-E, then I don’t know what does! 😉 With Valentine’s Day just around the corner, I just had to find a reason to use these heart shaped muffin liners, and obviously ham & asparagus egg muffins were the perfect choice! Heart shaped egg muffins are super fun, but of course you can just use regular liners as well and they’ll taste just as delicious.

If you haven’t tried egg muffins yet, they are such a great breakfast to have on hand, especially because the options are endless so you can always mix up the flavor! These taste great even when they’re cold, so you can grab them while running out the door in the morning and still have a delicious & healthy breakfast!

ham & asparagus egg muffins

The most important step in this recipe is lining your muffin tin with either silicone liners (like the heart shaped ones I used, or regular ones) or parchment liners. The first time I ever made egg muffins I figured I’d just pour the mixture right into my muffin tin, and that the egg muffins would just come right out. That definitely doesn’t happen, even if your muffin tin is non-stick. I used a knife to pry the egg muffins out and let the tray soak overnight…and still spent like 10 years scrubbing it the next day. Learn from me and pleaseee don’t skip this step! Silicone or parchment liners are the only guarantee that your ham & asparagus egg muffins won’t stick!

I have a special recipe planned for Friday, and if you don’t already have my eBook, Get Sauced, trust me when I say that you’re gonna want it! I’ll give you a hint – it starts with S’mores made with graham cracker cookies and ends with everyone loving you for making them! Stay tuned for the recipe on Friday!

Happy cooking!

ham & asparagus egg muffins

 

Ham & Asparagus Egg Muffins

Ingredients

  • 12 eggs
  • 1 tablespoon ghee or coconut oil
  • 1 ½ cups ham, diced
  • ½ cup green onion, ends removed and chopped into ½” pieces
  • ½ cup asparagus, tough ends removed and chopped into ½” pieces (approximately ¼ bunch)
  • ¾ teaspoon sea salt
  • ½ teaspoon black pepper

Instructions

  1. Preheat your oven to 350 degrees. Line your muffin tin with 12 silicone or parchment paper liners .
  2. Whisk the eggs in a large bowl. Add the chopped asparagus, salt and pepper and whisk once more to combine. Set aside.
  3. Melt the ghee or coconut oil in a medium sized pan over medium heat. Add the ham and green onions and cook until the ham begins to lightly brown, about 4-5 minutes. Turn off the heat and add the ham and green onions to the egg mixture. Whisk to combine.
  4. Pour the egg mixture into the 12 prepared muffin tins. Bake for 20-25 minutes, or until a knife inserted in the middle of the muffin comes out clean. Enjoy!
http://livinglovingpaleo.com/2016/02/10/ham-asparagus-egg-muffins/

 

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Ham and Asparagus Egg Muffins

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2 Responses

  1. […] Ham & Asparagus Egg Muffins […]

  2. […] looking for other make-ahead breakfast ideas, check out my Buffalo Chicken Breakfast Casserole, Ham & Asparagus Egg Muffins, Buffalo Deviled Eggs, Italian Sausage Frittata, or even my Apple Cinnamon or Blueberry […]

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