Delicious Egg Muffins Made 2 Ways

Makes 12 muffins

These egg muffins are the perfect way to start your day but they can easily be eaten for brunch, dinner or as a snack!  They are packed with protein and contain a little bit of almost every nutrient we need. The difference between the two egg muffins is for one I just cracked the egg right in the muffin cup.  These are perfect if you like a more “soft yolk” or a 7 minute egg.  The other one is more like an omelet consistency in which I whisked the eggs first and then poured them into the muffin cups.  My daughter loves the first one and my husband prefers the other.  I love them both!  You can make these muffins at the beginning of the week, store in the fridge or freezer and then just reheat throughout the week!


  • 12 eggs (preferably organic, pasture-raised)
  • Coconut oil or ghee
  • 12 strips of organic turkey bacon (nitrate free) 
  • 8 asparagus spears cut into pieces (or feel free to use any veggie that you like)
  • ½ avocado cut into small pieces
  • Salt and pepper


  • Preheat oven to 400 degrees.  
  • Grease 12 muffin cups with coconut oil or ghee or I love these silicon muffin cups. You don't need to grease them and the muffins come out very easily. 
  • Cook bacon in frying pan and then lay bacon in each muffin cup, push down or tear into large pieces.
  • For “soft egg” crack an egg in each cup.  For omelet style whisk eggs in a bowl first and then pour evenly in each muffin cup.
  • Distribute asparagus and avocado pieces throughout each cup.
  • Season with salt and pepper.
  • Bake for 15 minutes.
  • Serve and enjoy!
  • Leftovers can be stored in the fridge or freezer and reheated to use throughout the week!