We have heard numerous times in our lives that breakfast is the most important meal of the day. I can agree with this statement, but I can also say that I do not always have time to make it in the morning. Ordering an egg and cheese on whole grain with an iced chai tea latte at Panera is so much easier, right? Kind of, but it is also more costly, and racks up in the calorie department. So I found, and tweaked, this recipe that can be prepared the night before, and are so easy to grab and go! If you love shrimp as much as my pescetarian self does, then you will love this quick and easy breakfast!
6-12 shrimp [my tin held 6 frittatas. (normal muffin tins hold 12)]
spinach [fresh : cleaned/frozen : defrosted]
2-3 eggs [liquid eggs/egg whites work well, too]
black pepper [optional]
low-fat shredded cheese [optional]
1. Preheat oven to 350°F.
2. Spray your muffin tin lightly with cooking spray. I’m using a heart shaped cookie tin. A mini muffin tin will work, as well.
2. Place a few pieces of spinach into the empty spaces, and pour eggs over them. Do not fill to the top [when the eggs cook they will expand].
3. Cut each shrimp into three pieces and place three pieces (one whole shrimp) into each space.
4. Sprinkle with pepper, and bake for 20 minutes. Muffins are finished when you can stick a fork in them and it comes out clean.
5. Serve + Enjoy!
This is a healthy breakfast recipe, and pairs great with whole grain toast, fresh fruit, and green tea, or your personal breakfast favorites.
Here are a few alternatives to spice up and add some flavor to your mini shrimp frittatas:
a different source of protein : ham, turkey, spicy sausage, bacon
I hope that you enjoy this recipe, as much as I do! Let me know if you try it, or if you have any suggestions!