Asparagus, Ham & Pesto Eggs


I *heart* pesto on eggs. If you haven’t tried it, you should! (See link in recipe for the Whole30 Pesto Recipe). This recipe is nice also because it includes a less common breakfast veggie (asparagus) to shake things up.


Asparagus, Ham & Pesto Eggs


  • 2 T. coconut oil or other oil of choice
  • 1 lb. asparagus trimmed and cut into 1-inch pieces
  • 8 oz. diced ham double check it has no added sugar! Can’t find any? Also great with bacon, or still enjoyable without this add-in
  • 8 large eggs
  • ½ t. garlic powder
  • ½ t. onion powder
  • ¼ t. sea salt
  • ¼ t. black pepper
  • 1/2 a batch homemade Whole30 pesto


  1. Heat the coconut oil over medium heat in a large oven-safe skillet. Add the asaparagus and cook for 4-5 minutes, stirring occasionally (or you can steam your asparagus before hand and just add it straight into the eggs. Great use for leftovers!). Add the ham, if using. Cook for 1-2 minutes.
  2. Meanwhile, in a large bowl whisk together the eggs, garlic powder, onion powder, salt and pepper. Pour the egg mixture over the asparagus and ham. Cook like scrambled eggs, stirring occasionally and cooking until no longer runny.
  3. Top generously with homemade pesto!