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These Ham Asparagus Egg Bites are light, fluffy, and have the tangy flavor of goat cheese. They are so easy to make, and perfect for a spring brunch. You can also use up leftover holiday ham, or prep egg muffins for a quick, make-ahead breakfast.
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Stovetop
- Dietary Info: Gluten-free option, Dairy-free
- Skill Level: Easy
Why You’ll Love These Asparagus Egg Bites
While I am happy to share this egg muffin recipe with you, I am not going to share any off of my plate. You see, asparagus and goat cheese are two foods I just adore, and they go especially well with ham. Plus egg recipes are my favorite things to enjoy as brunch or brinner. So as much as you may want to try some of mine, you’ll just have to make them yourself. Here’s why…
- Fun to eat. Even my kids, who don’t love asparagus, gobbled these up in minutes. There’s just something about baking everything into a little handheld cup that makes even green veggies irresistible.
- Great to make ahead. Whether you are meal prepping for the week or planning ahead for a bing family brunch, these are great to prepare in advance. They store well in the frideg or freezer, reheat beautifully, or can even be served at room temperature.
- Incredibly versatile. You can swap the meat, cheese, or vegetables with anything you like or have on hand, or omit any of those components. They already meet many dietary needs since they are naturally gluten free and low carb, but you can also leave out the dairy or meat if needed.
Recipe Ingredients and Substitutions
Just a few simple ingredients will have you well on your way to having a batch of these egg muffins ready in no time. I’ll also show you the versatility and how you can customize them to your tastes or what you have on hand. You’ll find the full quantities and detailed instructions further down in the recipe card.
- Olive oil. Or use your favorite cooking oil.
- Asparagus. You’ll want thin ones so they cook quickly and spread around nicely within the egg muffins. Feel free to swap with other vegetables like broccoli, spinach, or zucchini.
- Salt and pepper.
- Crumbled goat cheese. If you don’t like goat cheese, feel free to replace it with a half cup to a full cup of your favorite shredded cheese. Cheddar, Feta, or Swiss would be tasty options.
- Diced ham. You can make these using leftover baked ham that you made for Christmas or Easter, or pick up a ham steak or thick slice of deli ham from the grocery store. Omit the ham for a veegtarian option, or replace it with cooked and crumbled bacon or breakfast sausage.
- Eggs. You’ll need a dozen large eggs.
- Dry mustard. Always a good addition to enhance the savory flavor of egg recipes.
Tips for Success
- Coat the pan well. You’ll want to give your muffin pan a generous coating of nonstick cooking spray so the asparagus egg bites slide out easily. Silicone muffin pans are also a great option.
- Be gentle. Do not whisk your eggs too vigorously or for too long. This will incorporate too much air, and they will rise rapidly and then collapse. Lightly beating them will give you a soft and fluffy result.
- Customize them. As I already mentioned, if you don’t like goat cheese, you can swap it for another type of cheese you enjoy, such as cheddar or feta. You can replace the ham with bacon, sausage, or eliminate it entirely if you want veggie egg muffin cups. Also, you can easily change up your vegetables.
- Try variations. You can also go with different alternatives to this recipe like Broccoli Ham and Cheese Egg Muffins or Cheesy Potato Broccoli Egg Muffins
Proper Storage
Whether you are preparing the asparagus egg bites as part of your meal prep or have leftovers, you can refrigerate them in an airtight container for up to 2 to 3 days. They are perfectly good to eat at room temperature or you can warm them in the microwave or even pop them back in the oven.
Can you freeze egg bites?
Yes, they even freeze well if you want to store them longer. Place in a storage container or plastic storage bad and squeeze out any excess air. Individually wrapping them in plastic wrap is also a great option to avoid ice crystals from the moisture that enters when you go in to remove one. Take them out the night before you plan to eat them, thaw overnight in the refrigerator, and warm it up when you are ready to enjoy.
Make it a Meal
Egg muffins are great to grab on the way out the door on a busy morning along with a Blended Iced Coffee or a Banana Smoothie. But I also like to add them to my favorite gluten free brunch recipes for an elegant celebration meal. Here are some serving suggestions:
- Serve with salads. Enjoy a bright and refreshing Tropical Fruit Salad or Mango Berry Salad, add an element of savory with Strawberry Avocado Spinach Salad, or go vintage with Creamsicle Jello Salad.
- Bake some goodies. Nothing says spring like Gluten Free Lemon Pound Cake or Carrot Zucchini Gluten Free Mini Muffins. But you can also go with timeless options such as Gluten Free Banana Muffins or Gluten Free Cinnamon Raisin Bagels.
- Add a casserole. Make the meal more hearty with Mixed Berry Baked Oatmeal, go with a classic Hashbrown Casseorle or the low carb alternative Cauliflower Hashbrowns Casserole, or serve a sweet Gluten Free Brioche French Toast Casserole.
Ham Asparagus Egg Bites
Ingredients
- 1 teaspoon olive oil
- 1 cup thin asparagus, cut into 1/4 inch pieces
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon ground black pepper
- 1 cup (about 4 oz.) crumbled goat cheese
- 1 cup diced ham
- 12 large eggs
- 1 teaspoon dry mustard
Instructions
- Preheat oven to 350°F and lightly grease or spray one standard muffin pan (one with 12 cups).
- In a skillet, heat the olive oil over medium heat, add the asparagus, 1/2 teaspoon salt, and pepper and saute for 4-5 minutes, or until the asparagus starts to tenderize.
- Add the ham and saute for another minute or two.
- Divide the ham and asparagus between the cups in the muffin tin. Top each with a slightly heaping tablespoon of goat cheese.
- Crack the eggs into a large bowl, add the remaining 1/2 teaspoon kosher salt, dry mustard, and lightly beat.
- Divide the egg mixture evenly between the muffin cups.
- Bake for 20-25 minutes, or until eggs are set and top is lightly golden brown.
- Let cool slightly before popping them out with the tip of a butter knife or a spoon.
Did you make this?
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My family would love these at Thanksgiving and Christmas.
Those look AMAZING!! My son and husband would probably turn up their noses at the asparagus and goat cheese, but that just means more for me! 🙂
I love these. They are like individual crustless quiches.
Yep, exactly!!
Brianne, these look fabulous! I love savory muffin cups. Thanks for sharing with #BrunchWeek.
Thanks, me too!
Love these muffin cups! these would be great for any day not just for weekend brunches!
I love to make them for brinner and then have leftovers for lunches!
I love portable egg muffins like these. Brian takes them to work.. great recipe, Brianne!
They are a favorite thing to have on hand in my house too.
Asparagus and goat cheese are two of my favorite foods too. You can put goat cheese on just about anything and I’ll eat it!
Oh my gosh, me too!