• Matthew Durdin

Green Chili and Chicken Egg Muffins

In my next post, I promise to share something that is not meant for breakfast, but this one is one of my favorites! I have predominantly found through years of personal training and counseling clients on their nutrition, that one of the biggest obstacles to overcome when trying to maintain a healthy lifestyle is staying consistent with a good breakfast. A lot of people feel like they don't have the time to prepare something or just get burnt out on eating the same things over and over. The statement that "breakfast is the most important meal of the day" is up for debate. You just need to realize that by skipping breakfast you are missing out on a valuable window of time to help get you the necessary amount of macro nutrients your body needs throughout the day. This will effect your energy levels as well as tempt you towards unhealthy options once you are at work and away from home.



Green Chili and Chicken Egg Muffins

Ingredients:

11 large eggs

1 4-ounce can of green chiles

1/2 teaspoon salt

1 pinch black pepper

1/4 cup mozzarella cheese, shredded

1/4 cup cilantro, chopped

1/2 cup cooked and shredded chicken

DIRECTIONS:

Preheat oven to 375 degrees. Line a 12-cup muffin pan with parchment paper cup liners or grease with a non-stick spray and set aside.

In a large bowl, whisk together eggs, green chiles, salt, pepper, mozzarella cheese and cilantro. Pour egg mixture evenly into 12 muffin cups.

Top each muffin cup with shredded chicken and bake in the oven for 20 minutes.

Remove from oven and let rest for at least 5 minutes. 

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