MEDITERRANEAN HAM AND EGG CUPS
{LOW CARB, LOW FAT, HIGH PROTEIN, LOW CALORIE & GF}
PREP TIME
10 mins
COOK TIME
15 mins
TOTAL TIME
25 mins
Serves: 6 cups
INGREDIENTS
- 9 Slices of thin cut deli ham
- 1 Large red bell pepper, roasted
- ⅓ Cup Fresh spinach, minced
- ¼ Cup Crumbled fat-free or low-fat feta cheese
- 8 Egg whites (1 cup of liquid egg whites)
- 1 Whole egg
- Pinch of salt
- Pinch of pepper
- 1½ Tbsps Pesto sauce
- Fresh basil, for garnish
INSTRUCTIONS
- To roast the peppers:
- Turn your oven to high broil and line a small baking tray with parchment paper.
- De-seed the pepper and cut it into quarters.
- Place the pepper cut side down on the prepared baking tray and broil until it is completely black. This takes anywhere from 15-25 minutes, so keep an eye on it,
- Once it is blackened, throw all 4 quarters in a ziploc bag and throw it in the refrigerator to cool until you are ready to use it.
- Preheat your oven to 400 degrees. Lightly spray a muffin tin with cooking spray.
- Stuff each muffin tin with 1.5 pieces of ham, making sure you don't leave holes for the egg mixture to explode out of.
- Take the roasted red pepper out of the bag and peel off the black skin. Cut half the pepper into 6 chunks, setting aside the other half for later.
- Place one chunk of roasted red pepper in the bottom of each muffin tin.
- Place 1 Tbsp of minced spinach on top of each red pepper.
- Top the pepper and spinach off with a heaping ½ Tbsp of crumbled feta cheese.
- In a medium bowl, whisk together the egg whites, 1 whole egg, salt and pepper. Divide the egg mixture evenly among the 6 muffin tins.
- Bake for 15-17 minutes until the eggs are puffy and feel set.
- Remove each cup from the muffin tin and garnish with ¼ tsp pesto sauce, additional roasted red pepper slices and fresh basil.
- Devour!
NOTES
These are also great cold if you want to eat them for breakfast or a quick snack.
