Ham, Asparagus & Goat Cheese Egg Muffin Cups

Take the classic savory flavors of spring and put them in a mini individual quiche perfect for brunch.
Course Breakfast, Brunch
Cuisine American
Keyword baked eggs recipe, egg muffins, gluten free breakfasts, holiday brunch recipe, recipes for spring
Prep Time 15 minutes
Cook Time 27 minutes
Total Time 42 minutes
Servings 12 egg muffins
Calories 137
Author Brianne @ Cupcakes & Kale Chips


  • 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


  • 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.


Serving: 1muffin | Calories: 137kcal | Carbohydrates: 1g | Protein: 11g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 199mg | Sodium: 458mg | Potassium: 96mg | Vitamin A: 550IU | Vitamin C: 0.7mg | Calcium: 57mg | Iron: 1.5mg