Mediterranean Egg Cups

Heat oven to 375°F (190°C).

Roll Pastry Dough (8 oz) into 12x8-inch rectangle. Cut in half lengthwise. Cut each half crosswise into 4 pieces, forming 8 (4x3-inch) pieces dough. Press each into bottom and up sides of ungreased muffin cup. Trim dough to keep dough from touching, if necessary. Set aside.

Combine Land O Lakes® Large Brown Eggs (6), Kemps Half & Half (3 Tbsp), Simply Organic Black Pepper, Medium Grind (1/2 tsp) and Salt (1/4 tsp) in bowl; beat with whisk until well mixed. Set aside.

Melt Salted Butter (3 Tbsp) in 12-inch skillet over medium heat until sizzling; add Red Bell Pepper (1/3 cup). Cook, stirring occasionally, 2-3 minutes or until crisply tender.

Add Fresh Baby Spinach (1/2 cup) and continue cooking until spinach is wilted. Add egg mixture and Prosciutto (1.5 oz). Cook, stirring occasionally, until egg mixture is almost set.

Divide egg mixture evenly among prepared muffin cups. Top each with Crumbled Feta Cheese (1/3 cup).

Bake 14-17 minutes or until crust is golden brown and eggs are set.