Meat Lover’s Egg Muffins (High)

Autophagy activators: SP, SM, VIT, PO

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

• 2½ teaspoons tea seed oil
• 4 ounces ground beef
• Sea salt and freshly ground black pepper
• 6 large eggs
• 6 egg whites (reserved from Egg15 Low recipes)
• 2 ounces sliced ham, chopped
• ½ cup shredded sharp cheddar cheese
• ½ cup 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, heat 1 teaspoon oil. Add the ground beef and cook, breaking up the meat with a wooden spoon as it cooks, until the beef is browned. Season with salt and pepper and set aside.

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

4. Layer the beef, ham, cheese, and parsley among the greased muffin cups, dividing them evenly.

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 26g, protein 28g, carbohydrate 3g Nutritional analysis per serving (2 egg muffins, including extra egg whites): fat 17g, protein 36g, carbohydrate 4g