Low Carb Mediterranean Egg Muffins

• 9 slices Thinly Cut Deli Ham
• 1/2 cups Canned Roasted Red Pepper, Sliced, Plus Additional For Garnish
• 1/3 cups Fresh Spinach, Minced
• 1/4 cups Feta Cheese, Crumbled
• 5 Large Eggs
• Salt And Pepper
• 1-1/2 Tablespoon Pesto Sauce
• Fresh Basil, For Garnish

1. Preheat oven to 400u0b0F. Generously spray a muffin tin with cooking spray.
2. Line each muffin tin with 1 1/2 pieces of ham, making sure you don't leave holes for the egg mixture to explode out of.
3. Place a little bit of roasted red pepper in the bottom of each muffin tin. Place 1 tablespoon minced spinach on top of each red pepper. Top pepper and spinach off with a heaping 1/2 tablespoon crumbled feta cheese.
4. In a medium bowl, whisk eggs salt and pepper. Divide egg mixture evenly among the 6 muffin tins. Bake for 15-17 minutes until eggs are puffy and feel set.
5. Remove each cup from the muffin tin and garnish with 1/4 teaspoon pesto sauce, additional roasted red pepper slices and fresh basil. Devour!
6. Note: These are also great cold if you want to eat them for breakfast or a quick snack.

ham, red pepper, fresh spinach, ubc, eggs, salt, pesto sauce, fresh basil

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/low-carb-mediterranean-egg-muffins/ (may not work)