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

Renal and renal diabetic food choices

  • 1 meat

Carbohydrate choices


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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5 Comments | Average User Rating:
Baked Egg Cups
jazz8610 says:

I enjoyed this immensely. My favorite item was the bacon. I would recommend using liners. Less clean up and easy to heat in the microwave. I placed the remaining in the freezer for when I don't have time to fix breakfast.

Oct. 28, 2016, 6:37 PM - Inappropriate review?
Baked Egg Cups
hulahan123 says:


May. 19, 2016, 11:09 AM - Inappropriate review?
Baked Egg Cups
mrsollie says:

Is there a reason to NOT use foil cups (other than reheating). I just put mine in the oven in foil cups. ?? Dietitian comment: No, you can use foil or paper liners.

Mar. 19, 2016, 6:59 PM - Inappropriate review?
Baked Egg Cups
kkurly3 says:

I know I'd make this recipe, leaving out the green pepper, reduce to six eggs. If I used 3 whole eggs and egg substitute to equal 3 eggs what would the nutritional value be? What is the best way to reheat from frozen? Dietitian comment: You can use the My Creations feature in DaVita Diet Helper to create your own version of this recipe. The nutrients will add up as you add each ingredient. You can then save and print the recipe with your changes.

Jun. 09, 2015, 6:49 PM - Inappropriate review?
Baked Egg Cups
MGD2Lite says:

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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