Plant based veggie breakfast bake recipe for your next brunch! We made the recipe lower in sodium with a few other changes to make it more kidney protective.
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Original recipe link here: myquietkitchen...
Adjustments: watch full video for more details
1. Did not use vegan sausage or cheese
2. Added zucchini
3. Forgot to add the flour to the egg mixture (can leave it out or use)
4. Used 3/4 teaspoon salt instead of 2 teaspoons kala namak Indian black salt (if using this salt, use 1 teaspoon instead of 2)
Nutrition Info: recipe makes 12 servings
Per serving
156 calories
12 g protein
16 g carb
2 g fiber
300 mg sodium
337 mg potassium
166 mg phosphorus
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