Kidney-Friendly Cooking

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Let’s get cooking! Try our fresh, delicious, kidney-friendly Veggie Egg Cups at your next family brunch!

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Veggie Egg Cups

Servings: 6


  • 10 large eggs

  • 1 bell pepper, diced

  • 1 cup mushrooms, diced

  • ½ cup onions, diced

  • 1 cup raw spinach, chopped

  • 1 tbsp Italian seasoning

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1 tsp ground black pep

  1. Preheat oven to 400° F. Line a 12-count muffin tin with silicone liners or non-stick cooking spray. Set aside.

  2. Prepare vegetables. Wash and chop bell peppers and mushrooms. Peel and dice onion. Chop raw spinach. Set aside.

  3. Crack 10 large eggs into a large mixing bowl and whisk. Add Italian seasoning, garlic powder, onion powder, and ground black pepper and whisk until blended.

  4. Distribute chopped vegetables evenly into each of the muffin cups. Then, pour egg mixture on top of the vegetables in each muffin cup.

  5. Bake in 400° F preheated oven for 20 minutes.

  6. Optional: serve with side of 1 cup blueberries.

  7. Enjoy!

Calories 224
Carbohydrates 26 g 
Protein 12 g 
Total Fat 9 g 
Phosphorus 214 mg 
Potassium 402 mg 
Sodium 126 mg  
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Depending on your stage of kidney disease, specific nutrients in your diet should be limited. For instance, Chronic Kidney Disease (CKD) patients should limit protein, while End-Stage Kidney Disease (ESKD) patients should increase protein to offset what is lost during dialysis. If you are unsure about your nutrition requirements, speak with your Somatus dietitian or a medical provider.

The information contained here is for educational purposes and is not intended to be a substitute for medical advice, diagnosis, or treatment. Always seek the advice of your healthcare provider with any questions you may have regarding a medical condition or treatment, and never disregard professional medical advice or delay seeking it because of something you read here.