Serving Size:
1 egg cup

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Lower Protein
  • Gluten-free


  • 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


  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.

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.

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

Kidney and kidney diabetic food choices

  • 1 meat

Carbohydrate choices


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