In a medium bowl, combine goat cheese, chives, olive oil, minced garlic, and onion powder. Mix well until smooth and creamy. Set aside.

In a nonstick skillet, heat olive oil over medium heat. Add spinach and a pinch of sea salt, sauté until wilted for about 2 minutes.

Pour in beaten eggs, cooking until edges begin to set (about 3-4 minutes). Fold omelet into thirds and slice into four pieces.

Split English muffins in half and toast until golden brown for approximately 3-4 minutes.

Spread a layer of the herbed goat cheese mixture on each muffin half. Top with omelet, tomato slices, onion, and avocado. Garnish with microgreens or sprouts if desired.

Serve immediately, drizzled with hot sauce or refrigerate for make-ahead.

Wrap assembled sandwiches tightly in aluminum foil without avocado and microgreens. Freeze for up to three months.

To reheat, unwrap sandwich from foil and wrap in a kitchen towel. Microwave for about 2 minutes and let stand for 1 minute.