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Ham Asparagus Egg Muffins with tangy goat cheese are a light and fluffy addition to any spring brunch menu. Make this mini crustless quiche recipe for Easter or Mother’s Day. Or use up leftover ham and add them to your meal prep plans as an easy make-ahead breakfast. They’re one of my favorite gluten free asparagus recipes!
Ham and Cheese Egg Muffins with Asparagus
While I am happy to share this mini quiche recipe with you, I am not going to share any off of my plate. You see, asparagus and goat cheese are two of my favorite foods, egg recipes are my favorite thing to enjoy as brunch or brinner. And ham is always an addition to a breakfast dish that gives it that savory, smoky, salty flavor you just have to love.
That’s what makes these egg muffin cups some of my favorites. Even my kids, who don’t love asparagus, gobbled these up in minutes, which is why I had to make sure I saved a few for myself that I refuse to share.
Apparently, when you combine that asparagus with the salty ham and creamy, tangy goat cheese in something so cute and fun to eat, even a much-maligned green veggie becomes irresistible.
And egg muffin cups are perfect for your Mother’s Day brunch. Trust me, I’m a mom, and I would be happy if they magically showed up on my plate on my special day.
You can make them ahead and even serve them at room temperature. Or if you are getting ready for busy weekdays, make a bunch and freeze them. They thaw and reheat perfectly!
Just a few simple and springy ingredient will have you well on your way to having a batch of these ham egg muffins ready in no time.
- Olive oil
- Asparagus: You’ll want thin ones so they cook quickly and spread around nicely within the egg muffins.
- 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 or Swiss would be tasty options.
- Diced ham: You can make these using leftover baked ham that you made for Easter or pick up a ham steak or thick slice of deli ham from the grocery store.
- Eggs: You’ll need a dozen large eggs.
- Dry mustard: Always a good addition to enhance the savory flavor of egg recipes.
How to Make Ham Egg Muffins
Here is a brief overview so you can see just how easy it is to make. Scroll down to the printable recipe card for the full quantities and details.
But don’t skip my PRO TIPS below!
- Preparation: Preheat oven to 350°F and lightly grease or spray one standard muffin pan with nonstick cooking spray.
- Cook the asparagus and ham: In a skillet, heat the olive oil over medium heat, and saute the asparagus, salt, and pepper. Then add the ham.
- Assemble the muffin cups: Divide the ham and asparagus between the cups in the muffin tin. Top each with a slightly heaping tablespoon of goat cheese. Lightly beat the eggs, salt, and dry mustard, and divide evenly between the muffin cups.
- Bake and serve: Bake for 20-25 minutes, then cool slightly before popping them out with the tip of a butter knife or a spoon.
Tips for Success
If you spray your muffin tin well with nonstick cooking spray, the egg muffins should pop out easily. You can also try silicone muffin pans. But you should need to line your pans with anything else in order to remove them cleanly.
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.
Frequently Asked Questions
Can you make them in advance?
Yes, these can easily be made up to a day or two in advance. 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.
They even freeze well, making them a perfect meal prep breakfast. Just take them out the night before you plan to eat them and warm it up when you are ready to enjoy.
Are there other variations?
Yes, 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.
In fact, here are several other egg muffin recipes:
Make it a Meal – What to Serve for Gluten Free Brunch
Muffins and Breads
- Gluten Free Lemon Pound Cake
- Carrot Zucchini Gluten Free Mini Muffins
- Gluten Free Banana Muffins
- Gluten Free Cinnamon Raisin Bagels
- Cauliflower Hash Browns Breakfast Casserole
- Mixed Berry Baked Oatmeal
- Bananas Foster Baked Oatmeal from The Suburban Soapbox
- Bacon Cheddar Grits Casserole from Love and Confections
Ham Asparagus Egg Muffins with Goat Cheese
- 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.