Salmon, Onion, Cream Cheese, and Dill Egg Muffins (High)

Autophagy activators: SP, O3, SM, VIT, PO

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

• 2 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
• ½ onion, chopped
• 4 ounces thinly sliced Nova Scotia smoked salmon or lox, cut into ½-inch-wide strips
• 1 (4-ounce) package goat cheese, cut into ½-inch pieces
• 1 tablespoon chopped fresh dill

1. Preheat the oven to 350°F. Grease six cups of a muffin tin with 1 ½ teaspoons of the oil.

2. In a large bowl, whisk together the eggs, egg whites, salt, and pepper. Set aside.

3. In a medium skillet, heat ½ teaspoon oil over medium-high heat. Add the onion and cook, stirring, until translucent, 5 to 8 minutes. Let cool.

4. Layer the onion, salmon, and cheese in the muffin cups.

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

6. Sprinkle the dill over the egg, dividing it evenly.

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

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

Nutritional analysis per serving (2 egg muffins, not including extra egg whites): fat 21g, protein 27g, carbohydrate 3g

Nutritional analysis per serving (2 egg muffins, including extra egg whites): fat 17g, protein 35g, carbohydrate 4g