40mins

Appropriate for: 

diabetes, CKD Stage 1, 2, CKD Stage 3, 4, dialysis & CKD Stage 5, transplant

Diets:

dairy-free, halal, kosher, low-calorie, low-carb, low-fat, low-phosphorus, low-potassium, low-protein, 

low-sodium, nut-free, vegetarian

Ingredients

• 8eggs
• ⅓cup rice milk
• 1tablespoon chopped chives
• ⅓cup chopped green peppers
• ¾teaspoon Dijon mustard
• ¼teaspoon ground sage
• 4vegetarian sausage patties, browned, cooled and diced
• -Vegetable Oil Spray

Directions

Prep: 15mins

Cook: 25mins

Total: 40mins

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

“Produced by the National Kidney Foundation, Inc. All rights reserved.”