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Shrimp Vegetable Egg White Mini Quiches - these portable breakfast quiches are healthy and high in protein. They reheat well for busy weekdays!

Breakfast Shrimp Egg White Muffin Cups

These mini quiches are high in protein and a delicious way to start the day.
Course Breakfast
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6
Calories 73 kcal
Author Jeanette

Ingredients

  • 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

Instructions

  1. Preheat oven to 375 degrees.

  2. 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.

  3. In a medium mixing bowl, whisk together egg whites, turmeric, 1/8 teaspoon salt and 1/8 teaspoon pepper.
  4. 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.
  5. Bake 20 minutes or until egg whites are set.
Nutrition Facts
Breakfast Shrimp Egg White Muffin Cups
Amount Per Serving
Calories 73 Calories from Fat 9
% Daily Value*
Fat 1g2%
Cholesterol 47mg16%
Sodium 330mg14%
Potassium 159mg5%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 1g1%
Protein 9g18%
Vitamin A 2205IU44%
Vitamin C 25.1mg30%
Calcium 42mg4%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.