Nutrients per serving

  • Calories  80
  • Protein  7 g
  • Carbohydrates  1 g
  • Fat  5 g
  • Cholesterol  212 mg
  • Sodium  78 mg
  • Potassium  92 mg
  • Phosphorus  101 mg
  • Calcium  28 mg
  • Fiber  0.1 g

Baked Egg Cups

Baked Egg Cups are easy to make and refrigerate or freeze for a low sodium, low phosphorus breakfast on the run.

Diet types:

  • CKD non-dialysis
  • Dialysis
  • Diabetes


Recipe submitted by DaVita renal dietitian Jessica from Kansas.

Portions: 12     Serving size: 1 egg cup

Ingredients

  • 6 slices low-sodium bacon
  • 1/3 cup onion
  • 1/3 cup mushrooms
  • 1/3 cup bell pepper
  • 12 large eggs
  • 1/4 teaspoon black pepper

 

Preparation

  1. Preheat oven to 350º F. Line muffin tin with paper muffin wrappers. Dice vegetables.
  2. Cook bacon until crisp. Crumble cooked bacon and combine with diced vegetables  in a large bowl.
  3. Spoon mixture into cups, filling them 2/3 of the way, leaving room to add the egg mixture.
  4. In another bowl, beat together eggs and black pepper.
  5. Pour egg mixture into each muffin cup. Leave 1/4 inch at the top.
  6. Bake 25 minutes, or until muffins have risen and are firm.
  7. Remove muffins from pan and serve.

Renal and renal diabetic food choices

  • 1 meat

Carbohydrate choices

0

Helpful hints

  • Freeze egg cups and reheat for a quick breakfast entrée.
  • Increase portion to 2 muffins for a higher protein breakfast.
  • Do not use foil muffin wrappers for this recipe.
 

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What's everyone saying?

1 Comment | Average User Rating:

Baked Egg Cups

MGD2Lite says:

3

THE Cholesterol is so high, so you COULD use Cholesterol Free Liquid eggs, right? Dietitian comment: Yes this change reduces fat to 1 gram, cholesterol 0 mg, calories 25 and phosphorus 13 mg. Check egg substitute and avoid brands with phosphate additives.

Apr. 09, 2014, 1:40 PM - Inappropriate review?

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