Liberally grease muffin tray with spray oil or line tray with silicon muffin liners — fill each compartment with a bit of: spinach, sun-dried tomatoes, and sausage until all are used up and evenly dispersed.
In a medium bowl, whisk/beat eggs, then add reserved 2 tablespoons grated parmesan cheese and ground black pepper — whisk until combined.
Pour egg mixture into prepared muffin tray until each compartment is just about full.
Sprinkle on remaining 2 tablespoons grated parmesan cheese on top.
Place on middle oven rack and bake for 15 — 25 minutes (typically bake a shorter time for a greased tray, longer for silicone lineror until eggs have just set.
Remove from oven and let cool for 5 — 10 minutes.
Evenly divide the eggs cups among the 4 meal prep containers. Serve egg cups over a bed of spinach and pair with fresh cantaloupe melon and red cherries.