Breakfast for dinner: Raspberry Dark Chocolate Muffins with Asparagus, Bacon, & Egg Bake

Last Wednesday, I decided that it was time to have dinner for breakfast.  We had bacon burning a whole in our refrigerator, and a Costco amount of asparagus and raspberries.  What resulted was an Asparagus, Bacon, and Egg one dish meal based on this Simple Bites recipe and Raspberry Dark Chocolate Muffins (which are pretty healthy as far as muffins are concerned) based on Sally’s Baking Addiction’s recipe that called for strawberries.  What would have made this meal perfect was if Chris was home to eat with us!

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Raspberry Dark Chocolate Muffins

(Makes 10 muffins)


  • 1 and 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1/2 cup + 2 Tbsp unsweetened applesauce
  • 1 egg white, beaten
  • 2/3 cup diced raspberries
  • 1/3 cup dark chocolate chips (next time, I may use semisweet)


  1. Preheat oven to 350F degrees. Spray 10 muffin tins with nonstick cooking spray.
  2. In a large bowl, stir together the flour, baking soda, and cinnamon. Add in the brown sugar, granulated sugar, and applesauce. Use a fork to break up the lumps in the brown sugar. Add the beaten egg white until fully incorporated, but do not overmix. Fold in the raspberries and chocolate chips. (The original recipe called for keeping the wet and dry ingredients separate until the end, but I missed this step and everything turned out great.  Feel free to follow the original instructions from Sally’s Baking Addiction if you’re a cautious baker!)
  3. Divide the batter evenly between 10 muffin tins. Bake for 15-20 minutes, until a toothpick inserted in the middle comes out clean.
  4. Cool and enjoy!


Asparagus, Bacon & Egg Bake

  • 6 slices of bacon
  • 15-18 spears of asparagus
  • ground thyme
  • freshly ground black pepper
  • 5 eggs
  • feta cheese
  1. Preheat oven to 450F. Wash asparagus thoroughly and trim the ends.
  2. Lay the slices of bacon in a 9×13 pan. Place in the oven and cook until crispy. I used thick cut bacon, so mine took about 20 minutes. Normal bacon could cook as quickly as 8 minutes, so check on it often. Drain off some of the bacon grease if desired, but leave at least a tablespoon in the pan.
  3. Add the asparagus to the same pan and shake it around gently to coat the vegetables in grease. Arrange asparagus in a single layer and sprinkle it with thyme and pepper.
  4. Roast asparagus for about 5-8 minutes or until it begins to soften. Remove pan from the oven and gently crack the eggs on top of the asparagus. Sprinkle with feta cheese. Return the dish to the oven and roast until eggs have reached the desired doneness (roughly 4-5 minutes). Return bacon to the pan and serve.

Enjoy your yummy breakfast, whatever time of day you decide to eat it!


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