This egg muffin recipe is not only delicious: it’s also keto-friendly, high in protein, and even has some anti‑inflammatory effects!

Ingredients

• 8 large eggs
• 1 cup shredded cheese (cheddar or other)
• ½ cup almond flour
• ¼ cup coconut flour
• ¼ cup heavy cream
• Two green onions (just the green part), finely chopped
• ½ tsp. herbes de Provence
• ½ tsp. turmeric

Instructions

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.

Recipe Notes

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.

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