Easy and elevated egg muffins you can make ahead for a week of breakfast deliciousness
Heat olive oil in a nonstick skillet or saucepan over medium-high flame. Chop spinach, mushrooms, onion, and garlic then add to skillet. Saute for about two minutes or until fragrant then remove from heat.
Preheat oven to 350 degrees. Crack eggs into a large bowl. Add sea salt and black pepper then beat until uniform and fluffy (about two minutes).
Add spinach mixture to beaten eggs and stir. Spray a 12-count cupcake pan with nonstick spray or oil. Scoop slightly less than ½ cup of egg and spinach mixture into each cavity of a 12 count cupcake pan.
Divide goat cheese into 12 equal chunks and place one in middle of each muffin. Bake for about 15 minutes or until tops are firm and muffins are cooked through.