Scrambled egg muffins with low sodium, low potassium, and low fat. Great for CKD and diabetes-friendly breakfasts, brunches, and snacks.
Ingredients
- 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
Image
![Scrambled Egg Muffins Scrambled Egg Muffins](/sites/default/files/styles/large/public/images/muffins_280.jpg?itok=y4IJHu_L)
Directions
Nutritional Information Prep: 15 min, Cook: 25 min, Total: 40 min
- Pre-heat oven to 350 F
- In a large bowl, beat eggs. Add chives, green pepper, Dijon mustard, ground sage. Stir in vegetarian sausage and rice milk.
- 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:
- Cool baked egg muffins.
- Cover and place on waxed paper-lined baking sheets and freeze until firm.
- Transfer to freezer container and place in freezer.
- 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.
- 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