Thanks to Jessianna Saville, MS, RDN, CSR, LD, CLT, a member of the Ed Center Advisory Council and Founder & CEO of the Kidney Nutrition Institute, for providing us with this great kidney-friendly recipe* to kick off summer!
Summer Harvest Egg Muffin Cups
Recipe developed by Jessianna Saville, RDN, Renal Nutrition Specialist
Ingredients
Makes 12 Servings
- 1 cup vegetables diced small or shredded (we did 1/3 c carrot, 1/3 c yellow squash, 1/3 c red pepper)
- 1 teaspoon oil
- 8 eggs
- 1 tablespoon fresh herbs (we used dill, basil, and parsley)
- 3 stalks green onion green and white thinly sliced
- 2 teaspoon mayonnaise
- Brie optional, small slices
- 1 teaspoon lemon zest to taste
Instructions
- Sauté vegetables in oil until barely softened. Set-aside to cool. Whisk eggs and mayo together in bowl. Add herbs and sliced green onions. Add cooked vegetables. Pour into 12 individual muffin tins. Top with small slice of brie (opt) Silicon muffin tins are best because the muffins can easily pop out of those. Alternatively, you could make this in an 9×9 dish like a breakfast casserole.
- Bake at 350 for about 20-25 minutes until middle of each muffin is set. Add sprinkle of lemon zest to top of each muffin.
Notes
These store really well in freezer and can be made ahead. If making ahead add the lemon zest to the egg batter before cooking.*Alternative toppings include feta and very sharp thinly grated cheddar cheese (1/4 tsp per muffin)* To lower the phosphorus content further, replace 4 eggs with 6 egg whites. With egg white replacement fat content is 3.5 gm and phos is 46 mg.
*Always check with your nutritionist before incorporating new foods or recipes into your diet to make sure it is right for you.
