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Eggs are Not Just for Breakfast

When we think about having eggs for a meal, it’s usually breakfast. It’s a little harder to pack eggs for lunch unless they’re hard-boiled, but let’s be honest…hard boiled eggs are not all that exciting when they show up in your lunch box! Preparing these “Breakfast” egg muffins ahead of time gives you the last minute option of packing them for lunch along with a piece of fruit, or pulling them out of the refrigerator or freezer as a last minute dinner on those nights where life got in the way and planning ahead didn’t work out so well (or just plain didn’t happen at all!) 

There are so many ways you could change up this recipe! Try adding some pre-browned ground turkey (increasing it’s protein value) or finely chop some baby spinach, sweet peppers, or broccoli. With a little imagination, this recipe can show up frequently and never tire your taste buds! 

I suggest making them for breakfast on a less-hurried Saturday or Sunday morning and double batching them so you can have a small supply on hand for last minute grab-and-go meals or a last minute dinner. (They are also a great option for kids who grab breakfast as they’re running out the door to school or sports practice!)

Breakfast Egg Muffins

Makes 6 servings
Prep time 45 minutes


• 5 large eggs
• ½ tsp salt
• ½ cup plain fat free greek yogurt
• 1 ¼ cup Roma tomatoes, chopped (about 2 medium)
• 1 cup kale, finely chopped
• 1 TBLSP fresh thyme or rosemary, or 1 tsp dried *

• Preheat oven to 350 degrees
• Line a 6-cup muffin pan with paper liners, or grease generously with olive oil**
• Whisk the eggs and salt in a medium bowl. 
• Add the yogurt, and whisk into egg/salt mixture until smooth. 
• Heat olive oil in a small sauté pan over medium-high heat. Add the tomatoes, kale and herbs, stirring to combine. Stir frequently until the vegetables are soft and shrunken and the pan appears nearly dry, about 3 minutes. Remove from heat and let cool to room temperature, then fold into the egg mixture.
• Divide mixture evenly among the prepared muffin cups and bake for 25 minutes, until the tops are puffed and browned.
• To store, cool completely and transfer to an airtight container. Refrigerate for up to 4 days, or freeze in an airtight container or freezer bag for up to one month.

*I couldn’t decide whether I should use thyme or rosemary. So I used both. ½ tsp of dried thyme and ½ tsp of dried rosemary
**I use silicone muffin pans. You don’t have to use paper liners or pre-grease them, and the egg muffins pop right out with zero mess!

To create a well-rounded meal, serve the egg muffins with a slice of whole grain toast and a piece of fruit.

Original recipe from “Experience Life” magazine, March 2019.