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Baked Egg Cups
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Portions:
12
Serving
Size:
1 egg cup
- Diet
Types:
- CKD non-dialysis
- Diabetes
- Dialysis
- Lower Protein
- Gluten-free
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
- Preheat oven to 350º F. Line muffin tin with paper muffin wrappers. Dice vegetables.
- Cook bacon until crisp. Crumble cooked bacon and combine with diced vegetables in a large bowl.
- Spoon mixture into cups, filling them 2/3 of the way, leaving room to add the egg mixture.
- In another bowl, beat together eggs and black pepper.
- Pour egg mixture into each muffin cup. Leave 1/4 inch at the top.
- Bake 25 minutes, or until muffins have risen and are firm.
- 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
Renal and renal diabetic food choices
- 1 meat
Carbohydrate choices
0
Submitted by: DaVita renal dietitian Jessica from Kansas.
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