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1.
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Turn your oven to high broil and line a small baking tray with parchment paper.
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2.
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Remove the core and seeds from the pepper and cut it into quarters.
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3.
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Place the pepper cut side down on the prepared baking tray and broil until it is completely black.
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This takes anywhere from 15-25 minutes, so keep an eye on it.
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4.
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Once it is blackened, remove it from the oven and throw all 4 quarters in a Ziplock bag.
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Seal the bag and throw it in the refrigerator to cool until you are ready to use it.
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5.
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Preheat your oven to 400 F. Lightly spray a 6-count standard size muffin tin with cooking spray.
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6.
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Stuff each muffin tin with 1.5 pieces of ham, making sure you totally cover the bottom and dont leave holes for the egg mixture to explode out of.
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7.
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Take the roasted red pepper out of the bag and peel off the black skin.
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Cut half of the pepper (2 of the quarters) into 6 chunks (cut each quarter in thirds), setting aside the other half for later.
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8.
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Place one chunk of roasted red pepper in the bottom of each muffin tin.
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9.
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Place 1 tablespoon of minced spinach on top of each red pepper.
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10.
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Top the pepper and spinach off with a heaping 1/2 tablespoon of crumbled feta cheese.
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11.
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In a medium bowl, whisk together the egg whites, the whole egg, salt and pepper.
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Divide the egg mixture evenly among the 6 muffin tins.
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12.
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Bake for 15-17 minutes until the eggs are puffy and feel set.
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13.
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Remove each cup from the muffin tin and garnish with the pesto sauce, additional roasted red pepper slices and fresh basil.
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14.
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Devour!
