Broccoli Cheddar Egg Muffins (High)

Autophagy activators: SP, SU, SM, VIT, PO

Makes 3 servings • Prep time: 10 minutes • Cook time: 20 minutes

• 1 ½ teaspoons tea seed oil
• 6 large eggs
• 6 egg whites (reserved from Egg15 Low recipes)
• Dash of sea salt
• Dash of freshly ground black pepper
• 1 tablespoon chopped fresh chives (optional)
• 1 cup small broccoli florets
• ½ cup shredded cheddar cheese

1. Preheat the oven to 350°F. Grease six cups of a muffin tin with the oil.

2. In a large bowl, whisk together the eggs, egg whites, salt, pepper, and chives (if using). Set aside.

3. In a medium bowl, toss together the broccoli and cheese.

4. Evenly divide the broccoli-cheddar mixture among the greased muffin cups.

5. Use a ⅓-cup measure to divide the egg mixture among the muffin cups, being careful not to overfill them.

6. Bake for 15 to 20 minutes, until the eggs are set.

7. Serve immediately, or let cool completely and freeze (see freezing instructions).

Nutritional analysis per serving (2 egg muffins, not including extra egg whites): fat 18g, protein 17g, carbohydrate 4g, net carbs 3g

Nutritional analysis per serving (2 egg muffins, including extra egg whites): fat 18g, protein 24g, carbohydrate 4g, net carbs 3g