1. Preheat the oven to 375 degrees F. Coat a 6-muffin tin with cooking spray.
2. Over medium heat, heat the oil in a large skillet. Add the potato, garlic powder, salt and pepper. Cook, tossing as needed, until the noodles begin to wilt and brown. Add the spinach and toss together until spinach is wilted.
3. Divide the beaten eggs evenly between the muffin cups. Divide the potato mixture onto the egg mixture and top with sun-dried tomatoes. Bake until eggs are set, 35-40 minutes.
4. Cool in tin for 2-3 minutes before remove. Serve immediately, drizzled with pesto.