Eggs (2024)

• They are a great source of high-quality protein and contain all 9 essential amino acids.
• They contain many vitamins and minerals, including vitamins A, D, E, K, folate, selenium, and B vitamins, and choline, a type of fat that is key for proper cell function.
• Eggs can be eaten many ways: scrambled, poached, hard boiled, or in an omelet; as an egg salad sandwich or on a salad; deviled or added to casseroles, meatloaf, or crab cakes as a binder and to increase the protein.

• CKD/Transplant
  • Eggs are a good source of animal protein and phosphorus, which you may need to limit in CKD. Ask your kidney dietitian how many eggs are safe to eat.
  • Eggs are low in sodium and potassium which may be helpful.
  • Eating a raw egg or a runny yolk puts you at risk of getting a food borne illness. It is best to eat only eggs with a cooked yolk, especially if you have had a transplant
• Hemodialysis (3 times/week)
  • Your body needs extra protein if you are on dialysis. Eggs can be a great source of high-quality protein. But they do contain some phosphorus. Ask your kidney dietitian how to safely include eggs in your diet.
• Daily Home and Nocturnal Hemodialysis/Peritoneal Dialysis
  • You need even more protein if you are getting daily dialysis. Eggs can be a great source of high-quality protein. But they do contain some phosphorus. Ask your kidney dietitian how many eggs are safe to eat
• Kidney Stones
  • Eating eggs will not have an effect on forming kidney stones.

Ingredients

• 1 cup bell peppers (red, yellow, and orange)
• 1 cup onion
• 1/2 pound ground pork
• 1/4 teaspoon poultry seasoning
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/2 teaspoon Mrs. Dash® herb seasoning blend
• 8 large eggs
• 2 tablespoonsmilk or milk substitute
• 1/4 teaspoon salt (optional)

Preparation

1. Preheat oven to 350° F and spray a regular size muffin tin with cooking spray.

2. Finely dice bell peppers and onion.

3. In a bowl combine pork, poultry seasoning, garlic powder, onion powder and Mrs. Dash seasoning to make sausage.

4. In a nonstick skillet, cook sausage crumbles until done; drain.

5. Beat eggs together with themilk or milk substituteand salt.

6. Add the sausage crumbles and vegetables; mix.

7. Pour egg mixture into prepared muffin tins,leavingspace for muffins to rise.Bake for 18 to 22 minutes.

Helpful hints

• Freeze extra muffins and reheat for 30-40 seconds in the microwave for a quick breakfast entree.

Calories154

Protein12 g

Carbohydrates3 g

Fat10 g

Cholesterol230 mg

Sodium155 mg

Potassium200 mg

Phosphorus154 mg

Calcium37 mg

Fiber0.5 g

Added Sugar0 g

https://www.davita.com/diet-nutrition/recipes/breakfast-brunch/egg-muffins

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