These Breakfast Egg Muffins loaded with ham and asparagus make for a delicious and easy grab-and-go option! They are satisfying, packed with protein and perfect for meal prepping ahead of time. Egg Muffins are also great for a wide variety of diets – low carb, paleo and Whole30.
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.
I like to make these easy egg muffins in advance and simply reheat them throughout the week for a quick meal on the go! Having breakfast ready on busy mornings is awesome!
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!
How Do You Make Egg Muffins?
These egg muffins are very easy to make and consist of meat, veggies and eggs.
- 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.
- Next, whisk the eggs and stir in the asparagus.
- Meanwhile, cook ham and green onions until the ham begins to lightly brown, about 4-5 minutes. Add the ham and green onions to the egg mixture. Whisk to combine.
- 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!
Tips For Making Egg Muffins
- Silicone or parchment liners are the only guarantee that your ham & asparagus egg muffins won’t stick!
- Feel free to double or triple this recipe, if you’re serving a crowd.
- To save on prep time, buy pre-chopped ham and veggies. You can also purchase cooked ham.
While these egg muffins contain ham and asparagus, you can customize them and use any combination of ingredients you like! Some other favorite ingredients include:
- Bacon, sausage, chicken, chorizo, ground beef or turkey
- Spinach, mushrooms, bell peppers, onions, kale, broccoli, artichokes
- If you’re not concerned with keeping these dairy free, you can also add in cheese.
- For a vegetarian egg muffin, skip the meat and add extra cooked veggies. You can even use leftovers from the night before!
Storing + Reheating Egg Muffins
Refrigerator: Breakfast egg muffins will keep in the fridge for up to 5 days. Store them in a large baggie or airtight sealed container.
Freezer: These egg muffins also freeze very well. To freeze, place them in a freezer bag and lay it flat until frozen. They will keep in the freezer for 2-3 months.
Reheating: The easiest way to reheat egg muffins is in the microwave. I cook each egg muffin for approximately 30 seconds or until just heated through. If they’re frozen, they’ll need a bit longer about 60-90 seconds. You can also pop them in the oven or a toaster oven for 10 minutes at 350°F. Be sure not to cook them too long, as the eggs can become tough.
I make these breakfast egg muffins at least once a month. They’re SO good, satisfying, and the perfect way to get your day off to a healthy start!
More Breakfast Recipes To Try
I hope you enjoy this egg muffin recipe as much as I do! If you give this recipe a try, be sure to comment below and let me know how it turned out for you. Also, I would love to see your creations on Instagram. Be sure to tag me @livinglovingpaleo!
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