slide left slide left


Breakfast Shrimp Egg White Muffin Cups

photo of prepared Breakfast Shrimp Egg White Muffin Cups recipe


  • 1 32 oz. carton Bob Evans® Egg Whites
  • 2 tsp olive oil
  • 1 garlic clove, minced
  • 1 tbsp jalapeno, finely chopped
  • 1 scallion, finely chopped
  • ¼ tsp salt
  • ¼ tsp pepper
  • ½ cup red bell pepper, sliced or chopped
  • ½ cup corn
  • ¼ lb. shelled shrimp, pre-cooked and deveined, chopped
  • 3 cups spinach
  • 1/8 tsp turmeric


  1. Preheat oven to 375 degrees.
  2. Heat oil in a large skillet and sauté garlic, jalapeno, scallion, red bell pepper and corn for a few minutes.
  3. Add in shrimp, salt, pepper and sauté for another minute. Add spinach and sauté until wilted
  4. Remove from heat to cool.
  5. In a medium mixing bowl, whisk together egg whites, turmeric, salt and pepper.
  6. Spray muffin tins with nonstick spray. Divide shrimp and vegetable mixture among tins. Pour egg whites from carton over mixture in each tin until filled to the brim.
  7. Sprinkle green parts of scallion on top of each tin and bake for 15-20 minutes, or until egg whites are visibly set.
  8. Let cool and enjoy!

Post Holdings, Inc. (“we”) use cookies to improve our products and your experience on our Sites by evaluating the use of our Site, products and services, to personalize content and ads, to provide social media features and to analyze our traffic. We also share information about your use of our site with our social media, advertising and analytics service providers. By agreeing to the use of cookies on our website, you direct us to disclose your personal information to these service providers for those purposes. For more information, please see our Cookie Policy.