Start your day with a burst of flavor and nutrition that will leave you energized and satisfied! Our Breakfast Shrimp Egg White Muffin Cups are not just a delicious way to kick off your morning; they are also a protein-packed powerhouse that’s quick and easy to make. Imagine sinking your teeth into fluffy egg whites, savory shrimp, and vibrant bell peppers—all baked to perfection in convenient muffin cups. Perfect for meal prep, these delightful bites can be made ahead of time and enjoyed throughout the week. Ready to elevate your breakfast game? Let’s dive into this simple yet scrumptious recipe!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Breakfast
Serves: 6 muffin cups
Ingredients
- 1 cup cooked shrimp, chopped
- 6 egg whites
- 1/2 cup bell pepper, diced
- 1/4 cup green onions, chopped
- Salt and pepper to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
Instructions
- Preheat the oven to 375°F (190°C). Thoroughly grease a 6-cup muffin tin with cooking spray or butter to prevent sticking.
- In a large mixing bowl, combine egg whites and whisk until slightly frothy. Add chopped shrimp, diced bell peppers, and green onions to the egg whites.
- Season the mixture with salt, pepper, garlic powder, and paprika. Gently stir all ingredients until evenly distributed.
- Carefully pour the egg white mixture into each muffin cup, filling them approximately 3/4 full. Ensure ingredients are evenly spread throughout each cup.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until egg whites are fully set and tops are lightly golden brown.
- Remove from oven and let the muffin cups cool in the tin for 3-5 minutes. This allows them to firm up and makes removal easier.
- Gently run a knife around the edges of each muffin cup to loosen, then carefully remove the egg white cups using a small spatula.
- Serve warm and garnish with additional chopped green onions if desired. These muffin cups can be stored in the refrigerator for up to 3 days and reheated in the microwave.
Tips
- Prep Ahead: To save time, chop your vegetables and shrimp the night before. Store them in the fridge so you can quickly mix them into the egg whites in the morning.
- Customize Your Veggies: Feel free to swap out the bell peppers and green onions for your favorite vegetables. Spinach, tomatoes, or even zucchini can add a delicious twist!
- Don’t Skip the Seasoning: The key to flavorful muffin cups is in the seasoning. Adjust the salt, pepper, garlic powder, and paprika to suit your taste preferences, or add a dash of hot sauce for an extra kick.
- Check for Doneness: Ovens can vary, so keep an eye on your muffin cups as they bake. They should be set in the middle and lightly golden on top. If they're still jiggly, give them a few more minutes.
- Easy Removal: Allow the muffin cups to cool slightly before removing them from the tin. This helps them firm up and makes it easier to get them out without breaking.
- Storage Tips: These muffin cups can be stored in an airtight container in the fridge for up to 3 days. Reheat them in the microwave for a quick breakfast on the go!
Nutrition Facts
Calories: 70kcal
Carbohydrates: 2g
Protein: 12g
Fat: 1g
Saturated Fat: g
Cholesterol: 50mg
