Bacon, Spinach, and Cheese Egg Muffins (High)

Autophagy activators: SP, SM, PO, VIT

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

• 1 ½ teaspoons tea seed oil
• 2 slices nitrite-free bacon
• 1 cup chopped spinach
• 6 large eggs
• 6 egg whites (reserved from Egg15 Low recipes)
• Dash of sea salt
• Dash of freshly ground black pepper
• 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 medium skillet, cook the bacon over medium heat until golden. Drain on paper towels and let cool. Coarsely chop the bacon and set aside.

3. In the bacon drippings, cook the spinach over medium heat, stirring, until wilted.

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

5. Add the bacon, spinach, and cheese to the eggs and stir to combine.

6. Evenly divide the egg mixture among the greased muffin cups, being careful not to overfill them.

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 19g, protein 18g, carbohydrate 2g

Nutritional analysis per serving (2 egg muffins, including extra egg whites): fat 17g, protein 26g, carbohydrate 4g