Low Carb Mediterranean Egg Muffins

Preheat oven to 400ºF. Generously spray a muffin tin with cooking spray.

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.

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.

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.

Remove each cup from the muffin tin and garnish with 1/4 teaspoon pesto sauce, additional roasted red pepper slices and fresh basil. Devour!

Note: These are also great cold if you want to eat them for breakfast or a quick snack.