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Preheat the oven to 375°F. Line a cupcake pan with cupcake papers or use a sturdy silicone muffin form.
Combine the eggs and goat cheese in a large bowl, whisk until well combined.
Add the remaining ingredients and stir to combine.
Divide the batter evenly amongst 10 muffin cups using a ladle or large spoon.
Bake for 20 minutes or until the egg cups are set. Store in an airtight container in the fridge for up to 4 days.