These egg muffins with spinach and artichoke hearts will be new your new breakfast obsession. Eggs are a versatile, healthy and delicious breakfast food, and this recipe is perfect for mixing up your egg routine when you get tired of scrambling them. It can be prepared ahead of time and re-heated for a quick morning meal. In order to minimize the phosphorus and cholesterol, I use half whole eggs and half egg whites. This maintains the flavor of the egg yolks in the final dish; a trick I also use when making scrambled eggs.
These muffins are a perfect kidney-healthy, kidney-friendly breakfast.
Dr Blake’s Top Tip: Try bell pepper instead of onion, kale instead of spinach, or add lightly sautéed mushrooms.
- Yield: 12 Muffins
Ingredients
Nonstick cooking spray
1 teaspoon butter or butter substitute
1/2 onion, diced
1 cup (lightly packed) raw spinach, cut into ribbons
1/2 cup marinated artichoke hearts, chopped
1/2 cup non-dairy milk substitute (rice, almond, or oat)
5 large eggs and 5 large egg whites
1 tablespoon hot sauce
1/2 cup non-dairy shredded cheese substitute
Instructions
1. Preheat Oven to 350. Add muffin liners to muffin tins and coat with non-stick spray.
2. Add the butter and onion to a small sauté pan and turn heat to medium high. Cook 3-5 minutes until the onions just start to turn translucent. Remove from heat and let cool. Mix onion, spinach and artichoke heart in a bowl and divide evenly into 12 muffin tins.
3. Whisk the eggs, egg whites, hot sauce, and non-dairy milk together and pour evenly into the lined muffin tins, over the vegetable mix. Top each muffin with a pinch of cheese.
4. Bake 15-20 minutes until the eggs are cooked through. Serve immediately or refrigerate for 2-3 days.
Notes
Serving Size = 1 Muffin
