Egg Muffins!

I recently held a cooking demonstration for a dialysis support group. I really enjoyed not only teaching some cooking tricks and showing off some of my favorite things, but I also love being able to try out some recipes that are kidney friendly.

One of the recipes I made for the group was Egg Muffins. The recipe comes from DaVita, a kidney care company that provides dialysis. (I also used to work as a dietitian for DaVita- and it was a great job!)

This quick breakfast was not only super easy, but it was SO GOOD!! Everyone raved about it, and said they could easily make this at home themselves, which was exactly the reaction I was looking for!

Some of the benefits with this recipe:

  • No whole eggs! This means no mixing bowl (LESS DISHES!!) and it’s cheaper than the whole eggs

  • This recipe is vegetarian. It still provides plenty of protein but cuts out the saturated fat from the animal product.

  • If you need to watch out for phosphorus (I’m looking at those with late-stage kidney disease or are on dialysis), egg white have a lot less phosphorus than whole eggs. A whole egg has about 100 mg but two egg whites have 8 mg!!

  • This recipe includes CHEESE!!! Granted, this is a vegan cheese, but that helps keep the saturated fat, potassium, and phosphorus down. Daiya provides plant-based, dairy-free alternatives to the cheesy things we love. No affiliate links here- I just like their shredded cheeses (and so did my support group)!


1 large carton Egg Beaters or egg whites

1 1/2 tsp Mrs. Dash Onion and Herb blend (the purple lid)

1 bell pepper, diced

1 small white onion, diced

1/2 cup Daiya shredded cheese, divided


  1. Preheat oven to 350F, make sure there is a rack in the middle and lower area. Lightly spray two muffin tins (each tin with 18 muffins) with oil.

  2. Add the Mrs. Dash salt-free seasoning directly into the carton of Egg Beaters or egg whites, close and shake to mix.

  3. Pour egg/seasoning mixture into muffin tin, until about half-full. You’ll fill the first tin completely and about half the second tin.

  4. Take a spoonful of the vegetables and place into each muffin tin already filled with egg. Stir briefly to mix.

  5. Place the filled tin on the middle rack, the mostly filled tin on the lower rack. Set timer for 18 minutes.

  6. Once the timer goes off, take eggs out of oven. Add a sprinkle of the Daiya cheese on top of each muffin.

  7. Place back into oven for about 3 minutes, until cheese is melted.

These are freezable so put 2-3 into freezer baggies for a quick microwave meal. Pull out the night before (or don’t) and microwave for about 2-3 minutes until heated through. If microwaving from frozen, it may take an extra minute or two.

Here’s a link to the original recipe.

The great thing about this recipe is you can soooo many good veggies (and fruits!) to this recipe. Plus it makes tons for you to freeze and have on hand.

Want to make a unique, sweeter version?

Try adding a diced apple instead of the pepper and onion, and replace Mrs. Dash with a 1/2 tsp of vanilla extract. Top with Daiya shredded cheddar.

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