If you like olives, feta and sun-dried tomatoes, this’ll hit the spot.
Preheat oven to 350F.
Mix eggs, cream, feta, sliced up sun-dried tomatoes and Greek seasoning.
Spray the muffin tin well.
Divide the egg mixture into the 12 wells (I use a 1/3 cup measuring cup and it does the trick).
Bake for 15 minutes. Turn oven off and let the heat continue to cook the egg cups for 10 minutes. I found this produces a moist firm egg cup.
Option: serve with a chunk of feta.