This egg muffin recipe is not only delicious: it’s also keto-friendly, high in protein, and even has some anti‑inflammatory effects!
Preheat oven at 350 °F (175 °C).
Mix all ingredients in a large bowl.
Spoon ¼ cup measure into a non-stick or well-greased muffin pan.
Sprinkle more shredded cheese on the tops before placing in the oven and bake for 25 minutes.
Let cool on a rack and keep in the fridge if not enjoyed warm.
Protein option: You can add some finely diced bacon or ham to make it even more savoury
Dr. David G. Harper, PhD
Dr. Harper is an Associate Professor of Kinesiology at the University of the Fraser Valley and was a Visiting Scientist at the BC Cancer Research Centre, Terry Fox Laboratory. He holds a PhD from the University of British Columbia and completed his postdoctoral fellowship in comparative physiology at the University of Cambridge.
biodiet.org
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