These Breakfast Shrimp Egg White Muffin Cups are a healthy way to start the day. Each egg muffin cup is 60 calories and contains 9 grams of protein.
This post is sponsored by AllWhites®
A few weeks ago, our family drove down to Florida for our summer vacation. As we traveled down the East Coast, we enjoyed fresh seafood and some wonderful Southern food. My favorite breakfast was the Southern style buffet at the Omni Amelia Island Plantation Resort, replete with specialty items like blueberry-maple sausage patties, grits and corn, homemade jams and nut butters, fresh salsas, and Florida honey, in addition to the more standard fare.
The omelet station showcased an array of fillings, including shrimp and crab. My husband and I especially loved the egg white omelet with shrimp and lots of fresh vegetables, including a little jalapeno pepper for a kick. I had never eaten shrimp for breakfast but now I can’t get it out of my mind.
The day after we returned from our Florida road trip, I made these Breakfast Shrimp Egg White Muffin Cups with all the flavors of the omelet I so fondly remember from that breakfast. Shrimp adds so much flavor to these breakfast egg muffins. A little goes a long way.
These breakfast shrimp egg white muffin cups are a portable, quick and easy breakfast idea that is high in protein (9 grams each) and low in calories (60 calories each). They can be prepared ahead of time and reheated the next morning, making them perfect for busy weekday breakfasts.
Ingredients for Breakfast Shrimp Egg White Muffin Cups
These Breakfast Shrimp Egg White Muffin Cups are loaded with fresh vegetables ~ spinach, red peppers, and corn. Jalapeno, garlic, and scallions are the aromatics. Shrimp adds extra protein and great umami flavor. I used AllWhites® 100% Liquid Egg Whites instead of whole eggs to lighten up these breakfast egg muffins.
AllWhites 100% liquid egg whites are a great alternative to whole eggs because they are cholesterol-free, fat-free, have half the calories of traditional whole eggs, and are rich in protein. AllWhites is pasteurized for safety, so you can also enjoy it uncooked, in shakes and smoothies, without fear of food borne illness.
A touch of turmeric gives these egg white muffin cups a little yellow color since there are no yolks in this recipe.
Filling for Breakfast Shrimp Egg White Muffin Cups
First, the aromatics (garlic, scallion and jalapeno), red bell pepper (I used mini red peppers) and corn are briefly sautéed. Then chopped shrimp is added and sautéed until just cooked through. Finally, fresh spinach is tossed in until barely wilted. The browned bits from sautéeing add flavor to these egg white breakfast muffin cups.
The cooled filling is divided evenly among the muffin tins before the egg white mixture is poured on top to ensure everyone gets an equal portion of protein and vegetables. Be sure to oil the inside of the muffin tins for easier removal of the egg muffins after baking.
These breakfast shrimp egg white muffins take just 20 minutes to set in the oven.
Enjoy these Breakfast Shrimp Egg White Muffin Cups the day you bake them, or store them in the refrigerator and reheat throughout the week.
Check out AllWhites on Facebook, Twitter, Pinterest and Instagram for more recipe inspiration using liquid egg whites.
Breakfast Shrimp Egg White Muffin Cups
- 2 teaspoons olive oil
- 1 garlic clove minced
- 1 tablespoon jalapeno finely chopped
- 1 scallion finely chopped
- 1/2 cup red bell pepper sliced or chopped
- 1/2 cup corn
- 1/4 pound shrimp shelled, deveined, chopped coarsely (~ 3/4 cup)
- 3 cups spinach
- 1 cup plus 2 tablespoons AllWhites 100% liquid egg whites
- 1/8 teaspoon turmeric
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
Preheat oven to 375 degrees.
Heat oil in a large skillet and saute garlic, jalapeno, white parts of scallion, red bell pepper, and corn for a minute. Add shrimp, 1/8 teaspoon salt and 1/8 teaspoon pepper; saute another minute. Add spinach and saute until just wilted. Remove from heat to cool.
In a medium mixing bowl, whisk together egg whites, turmeric, 1/8 teaspoon salt and 1/8 teaspoon pepper.
Oil 6 non-stick muffin tins well. Divide shrimp and vegetable mixture among the tins. Carefully pour egg white mixture over vegetables to the rim of the muffin tins. Sprinkle green parts of scallion on top.
Bake 20 minutes or until egg whites are set.
This is a sponsored conversation written by me on behalf of AllWhites 100% Liquid Egg Whites. The opinions and text are all mine.