BLT Egg Muffins (High)

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

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

• 1 ½ teaspoons tea seed oil
• 2 slices nitrite-free bacon
• 6 large eggs
• 6 egg whites (reserved from Egg15 Low recipes)
• 1 cup coarsely chopped arugula
• 1 medium tomato, chopped
• Dash of sea salt
• Dash of freshly ground black pepper
• 2 tablespoons chopped fresh parsley

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

2. In a medium skillet, cook the bacon over medium-high heat until golden. Set aside on paper towels to drain and cool. Coarsely chop the bacon and set aside.

3. In a large bowl, whisk together the eggs, egg whites, arugula, tomato, salt, and pepper.

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

5. Sprinkle the bacon and parsley over the egg, dividing them evenly.

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 14g, protein 15g, carbohydrate 4g, net carbs 3g

Nutritional analysis per serving (2 egg muffins, including extra egg whites): fat 17g, protein 23g, carbohydrate 4g, net carbs 3g