Baked Egg Cups
Our Baked Egg Cups are a delightful and convenient breakfast option. These kidney-friendly egg cups are packed with flavor and nutrients, making them a perfect start to your day.
Ingredients
serves 1
- 2 eggs
- 1 tbsp diced bell pepper
- 1 tbsp diced onion
- 1 tbsp shredded low-sodium cheese
- Salt and pepper to taste
- Cooking spray
serves 2
- 4 eggs
- 2 tbsp diced bell pepper
- 2 tbsp diced onion
- 2 tbsp shredded low-sodium cheese
- Salt and pepper to taste
- Cooking spray
serves 3
- 6 eggs
- 3 tbsp diced bell pepper
- 3 tbsp diced onion
- 3 tbsp shredded low-sodium cheese
- Salt and pepper to taste
- Cooking spray
Method
- Preheat oven to 350°F (175°C).
- Spray muffin tin with cooking spray.
- Place diced bell pepper and onion in each cup.
- Crack an egg into each cup.
- Sprinkle with cheese, salt, and pepper.
- Bake for 15-20 minutes.
Nutrition Facts
per serving
Calories
150
Carbohydrates
2
g
Sugar
1
g
Protein
12
g
Fat
10
g
Salt
0.38
g
Potassium
150
mg
Phosphorus
100
mg
Low
Moderate
High
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