Scrambled Egg Muffins

Makes 12 muffins

8 eggs
1/3 cup rice milk
1 tablespoon chopped chives
1/3 cup chopped green peppers
3/4 teaspoon Dijon mustard
1/4 teaspoon ground sage
4 Vegetarian sausage patties, browned, cooled and diced
Vegetable Oil Spray

Pre-heat oven to 350 F

Whip together, eggs, rice milk, chives, green peppers, Dijon mustard, ground sage and diced sausage patties. Spray non-stick muffin cups with vegetable oil; pour egg mixture into each muffin cup (less than 1/3 cup). Place in the middle of pre-heated oven and bake for 15 to 20 minutes. Bake until firm. Remove from oven, let cool for a few minutes before serving. Heat resistant spatulas work very well to help remove egg muffins from the tin.

Nutritional Analysis:
84 Calories , total fat 4 g, saturated fat 1 g, monounsaturated fat 2 g, polyunsaturated fat 1 g, cholesterol 120 mg, calcium 33 g, sodium 150 mg, phosphorus 69 mg, potassium 52 mg, total carbohydrates 5 g, dietary fiber 1 g, sugar 2 g, protein 7 g

This recipe was submitted by CKD patient Chef Duane Sunwold.