Savory Spinach & Mushroom Breakfast Cups

Preheat oven to 375°F (190°C) and grease a 6-cup muffin tin with cooking spray or olive oil.

Finely dice the shallot and mince the 2 cloves of garlic. Clean and slice the 8 oz of cremini mushrooms.

Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the shallot and cook for 2 minutes until softened.

Add the minced garlic and cook for 30 seconds until fragrant.

Add the sliced mushrooms to the pan with 1/4 teaspoon of salt. Cook for 5-7 minutes, stirring occasionally, until mushrooms have released their moisture and are golden brown.

Add the 3 cups of fresh spinach to the pan in batches, allowing each batch to wilt before adding more. Cook until all spinach is wilted, about 2-3 minutes.

Remove the pan from heat and stir in 1 tablespoon of fresh thyme leaves. Allow the mixture to cool for 5 minutes.

In a medium bowl, whisk together 6 large eggs, 1/4 cup of milk, remaining 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/8 teaspoon of red pepper flakes.

Divide the cooled spinach and mushroom mixture evenly among the 6 muffin cups.

Crumble the 3 oz of goat cheese and distribute it evenly over the vegetable mixture in each cup.

Pour the egg mixture over the vegetables and cheese, filling each cup about 3/4 full.

Bake for 20-25 minutes, until the egg cups are set and slightly puffed.

While the egg cups bake, slice the cherry tomatoes in half and the avocado into thin slices.

Allow the egg cups to cool for 5 minutes before running a knife around the edges and removing from the tin.

Serve 2 egg cups per person with sliced cherry tomatoes and avocado on the side. Garnish with chopped chives.