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Recipe tags: Bake, Egg, Potluck, Refrigerator, Vegetarian

Breakfasts

Egg Bake

Recipe submitted by DaVita renal dietitian Amie, MS RD LD CSR, from Minnesota.

Portions: 12

Serving size:  one 3" x 4" piece

Ingredients

• 6 slices English muffin toasting bread
• 12 eggs
• 2 cups Rice Dream® Original rice drink
• 1 cup (4 ounces) mozzarella cheese (part skim), finely shredded
• 1 small can mushrooms (stems and pieces), rinsed and drained
• 1/2 cup onion, diced
• 1/2 cup red bell pepper, diced
• 2 teaspoons minced garlic
• 1/4 teaspoon salt
• 1 teaspoon black pepper
• 2 teaspoons ground mustard
• 2 teaspoons dried oregano
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried basil

Preparation

1. Crumble English muffin toasting bread into 9” x 13” baking dish.
2. Beat eggs and Rice Dream® together in a large bowl.
3. Add remaining ingredients to egg mixture and stir well.
4. Pour egg mixture over crumbled bread and stir.
5. Cover with plastic wrap and refrigerate for 8 to 10 hours.
6. Preheat oven to 350° F. 
7. Remove plastic wrap and bake uncovered for 1 hour.

Nutrients per serving

• Calories: 177
• Protein: 11 g
• Carbohydrate: 17 g
• Fat: 7 g
• Cholesterol: 218 mg
• Sodium: 343 mg
• Potassium: 147 mg
• Phosphorus: 187 mg
• Calcium: 152 mg
• Fiber: 1.0 g

Renal and Renal Diabetic Food Choices

• 1-1/2 meat
• 1 starch

Carbohydrate Choices

• 1 

Helpful Hints

• If English muffin toasting bread is unavailable, substitute 5 regular-sized whole English muffins.

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