In a large bowl, whisk eggs with cream or milk. Add salt and pepper and mix well. Gently stir in spinach.
Crumble goat cheese into egg mixture. Mix gently until cheese is mixed in well.
Fill each muffin cup in the tin with 1/3 cup egg mixture.
Bake egg muffins for 20-25 minutes until a toothpick inserted into the center comes out clean.
Let rest in pan 10 minutes before removing, if you don’t want the muffins to fall.
To freeze: Lightly grease a cookie sheet. Place egg muffins on top of cookie sheet and freeze until muffins are solid. Store frozen muffins in a labeled plastic Ziploc bag in the freezer. In the morning, just pull out as many as you need, and keep the rest in the freezer.
Notes
Nutrition facts are per muffin. Multiply times however many muffins you eat! :)