Egg Muffin the healthy way

A great protein source that can be ready for you when you get home from dialysis.

After dialysis most patients say they are fatigued with little energy to fix a meal.
However, this is the most important time to replenish your body. Therefore, it is
important to have a nourishing, balanced snack or meal ready when you get
home.
Instead of giving in to temptation to go by the drive-thru, try an Egg Muffin
instead.
Eggs are a great source of protein, easy to prepare, inexpensive and very
versatile. You can adjust this recipe according to your tastes, but be careful not to
add high sodium items. These can be made ahead of time, stored in the
refrigerator for up to five days and in the freezer for up to a month. They are also
a great “out the door” breakfast before dialysis or any time you are in a hurry.
These are yummy for all ages and could even be used as quick breakfast for kids
on school days. Simply put one in the microwave for a few seconds and it’s ready
to go. If you’d like, put it between two pieces of a toasted English Muffin and you
are all set!
If you compare this to a frozen biscuit or fast food item, you can save over 500 mg
of sodium just in this meal and still get all the good stuff your body needs
(protein, calories, and yumminess).
Give it a try… you never know until you try it.

Servings: 6

8 eggs
2 Tbsp. milk or water
¼ c. each onion, mushrooms, peppers
1 Tbsp. butter
¼ c. cooked, drained sausage crumbles
Sauté onions, mushrooms and peppers in butter until onions are translucent.
In a separate bowl, mix together eggs and water. Add sausage and vegetables to egg mixture.
Prepare 12 muffin tin with cupcake liners. Spoon egg mixture into each liner. Bake at 350
degrees for 12-14 minutes or until eggs are set in middle. Enjoy!
These are great the next day for breakfast or lunch. Add a touch of hot sauce for extra flavor.

Carol Jones, MS, RDN, CSR
Registered Dietitian
Certified Specialist in Renal Nutrition

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