1/2 cup sun-dried tomatoes, sliced
1 cup spinach, finely diced
1/2 medium onion, finely diced
4 large basil leaves, finely diced
salt and pepper, to taste
8 large eggs
1/4 cup milk (any kind)
1/3 cup feta cheese crumbles
Preheat the oven to 200°C and spray a 12-cup, nonstick muffin tin with cooking spray.
Next, finely dice sun-dried tomatoes, spinach, basil, and yellow onion. Then spread out among the 12 cups. Add about 1 teaspoon of feta cheese crumbles to each cup.
In a medium bowl, whisk together eggs and milk. Then, pour egg mixture evenly on top of veggies in order to fill each cup around 3/4 of the way full. Use a fork or knife to mix in order to make sure the veggies are evenly distributed within the egg.
Season the top of each egg cup with salt and pepper, to taste, and then bake for around 18-22 minutes.