Preheat oven to 350°. Grease muffin tin with nonstick spray or olive oil.
Heat olive oil in medium skillet over medium-high heat. Saute spinach for about 1 minute, add the sun dried tomatoes, artichokes and garlic and saute for about 1-2 more minutes. Set aside to cool
In a medium bowl, whisk eggs. Add the feta cheese, salt and pepper and spinach mixture. Stir to combine.
Pour mixture into muffin cups. Use a spoon to get an even amount in each cup. Bake for 15-18 minutes until eggs are cooked through. Store in airtight container for up to 1 week. Microwave for 30 seconds to reheat.
Good Thyme Tip: You can use muffin tin liners for easy clean up!
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/artichoke-sundried-tomato-egg-muffins/