Preheat the oven to 175 °C/ 350 °F. Squeeze out the excess water from the spinach, deseed and slice the olives and chop the sun-dried tomatoes. Crack the eggs into a bowl, ... add the pesto and season with salt and pepper to taste. Mix until well combined. 

Divide the spinach, crumbled goat cheese, sun-dried tomatoes, and olives evenly into the muffin pan (We suggest to use a silicon muffin pan). Pour in the egg & pesto mixture and transfer into the oven. Bake for 20-25 minutes or until browned on top and cooked inside. 

When done, remove from the oven and set aside to cool down. Store in the fridge for up to 5 days. Enjoy!