Spinach, Bacon, and Goat Cheese Egg Muffins (High)

Autophagy activators: SP, PO, VIT, SM

Makes 3 servings • Prep time: 15 minutes • Cook time: 20 minutes

• 2 teaspoons tea seed oil
• 2 slices nitrite-free bacons
• 1 cup chopped fresh spinach
• 6 large eggs
• 6 egg whites (reserved from Egg15 Low recipes)
• Dash of sea salt
• Dash of freshly ground black pepper
• 2 tablespoons crumbled goat cheese
• 2 tablespoons chopped fresh parsley

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

2. In a medium skillet, cook the bacon over medium heat until golden. Set aside on paper towels to drain, then coarsely chop.

3. In the same pan, heat ½ teaspoon oil over medium-high heat. Add the spinach and cook until wilted, 1 to 2 minutes. Set aside.

4. In a bowl, whisk together the eggs, egg whites, salt, and pepper.

5. Evenly divide the spinach among the muffin cups, then the bacon.

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

7. Sprinkle the egg with the goat cheese and parsley, dividing them evenly.

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

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

Nutritional analysis per serving (2 egg muffins, not including extra egg whites): fat 14g, protein 15g, carbohydrate 1g

Nutritional analysis per serving (2 egg muffins, including extra egg whites): fat 17g, protein 23g, carbohydrate 4g