Savory Egg and Spinach Breakfast Muffins

1.Preheat your oven to 350°F (175°C) and grease a muffin tin with olive oil or line it with muffin liners.

2.In a large mixing bowl, crack the 6 large eggs and whisk them until well beaten.

3.Add the 1/2 cup of milk to the eggs and mix until combined.

4.In a separate bowl, combine the 1/2 cup of all-purpose flour, 1/2 teaspoon of baking powder, 1/4 teaspoon of garlic powder, 1/4 teaspoon of onion powder, 1/4 teaspoon of paprika, salt, and pepper to taste. Mix well.

5.Gradually add the dry ingredients to the egg mixture, stirring until just combined. Be careful not to overmix.

6.Fold in the 1 cup of chopped fresh spinach and 1/2 cup of shredded cheese until evenly distributed throughout the batter.

7.Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.

8.Bake in the preheated oven for 20-25 minutes, or until the muffins are puffed up and a toothpick inserted into the center comes out clean.

9.Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.