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 (I used 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!