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Asparagus Shrimp Egg Cups
Make these easy and healthy egg cups for breakfast, lunch or dinner.
Course
Breakfast, Main Course
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
35
minutes
minutes
Servings
12
Author
Melissa Torio
Ingredients
1
tablespoon
virgin coconut oil
½
onion
sliced
12
asparagus spears
12
pcs
shrimp
thawed and peeled
6
eggs
¼
teaspoon
sea salt
Instructions
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.
Notes
You may refrigerate or freeze egg cups for future use.