Scrambled Egg Muffins

Diseases and conditionsDiet and nutritionDiabetesDiet and meal planningDialysis dietCKD diet
Scrambled egg muffins with low sodium, low potassium, and low fat. Great for CKD and diabetes-friendly breakfasts, brunches, and snacks.
Meal TypeBreakfast, Brunch, Easy, Side dish 
DietsDairy free, Low phosphorus, Low potassium, Low protein, Low sodium, Vegetarian 
Ingredients
Yield:
serves 12
  • 8 eggs
  • ⅓ cup rice milk
  • 1 tablespoon chopped chives
  • ⅓ cup chopped green peppers
  • ¾ teaspoon Dijon mustard
  • ¼ teaspoon ground sage
  • 4 vegetarian sausage patties, browned, cooled and diced
  • Vegetable Oil Spray
Scrambled Egg Muffins
Directions
Prep: 15 min, Cook: 25 min, Total: 40 min
  1. Pre-heat oven to 350 F
  2. In a large bowl, beat eggs. Add chives, green pepper, Dijon mustard, ground sage. Stir in vegetarian sausage and rice milk.
  3. Spoon by 1/3 cupful into greased muffin cups. Bake until a knife inserted in the center comes out clean, 20-25 minutes.

​Freeze option: 

  1. Cool baked egg muffins. 
  2. Cover and place on waxed paper-lined baking sheets and freeze until firm. 
  3. Transfer to freezer container and place in freezer. 
  4. To use, place in greased muffin pan, cover loosely with foil and reheat in a preheated 350° oven until heated through. Or, microwave each muffin on high 30-60 seconds or until heated through.
Nutritional Information
  • Calories 79
  • Carbohydrates 2.3 g
  • Dietary Fiber 0.1 g
  • Protein 5.6 g
  • Fat 5.2 g
  • Saturated Fat 1.4 g
  • Sodium 152 mg
  • Potassium 90 mg
  • Calcium 32 mg
  • Phosphorus 77 mg