Asparagus Shrimp Egg Cups
Make these easy and healthy egg cups for breakfast, lunch or dinner.
Breakfast, Main Course
virgin coconut oil
thawed and peeled
Pre-heat oven to 350ºF/180ºC. Grease muffin tin with coconut oil.
Break off woody ends from asparagus spears. Cut into 1 cm pieces.
Slice or cut shrimp in half lengthwise. Cut into smaller pieces if preferred.
In a mixing bowl, add onion, asparagus and shrimp. Mix well. Scoop into muffin tin, distributing mixture evenly.
In the same bowl, crack eggs open and add salt. Whisk well. Distribute beaten egg mixture evenly into the muffin tin.
Place muffin tin into oven and bake for 20-25 minutes until set.
Let cool slightly, then remove egg cups from muffin tin. Serve warm and enjoy.
You may refrigerate or freeze egg cups for future use.
Asparagus Shrimp Egg Cups https://melissatorio.com/asparagus-shrimp-egg-cups/