Preheat your oven to 375°F and generously grease a 12-cup muffin tin with cooking spray or a light brush of olive oil.

In a large mixing bowl, whisk together the eggs, milk, garlic powder, onion powder, smoked paprika, salt, and black pepper until fully combined.

Divide the diced bell pepper, spinach, red onion, and crumbled bacon evenly among the muffin cups.

Pour the egg mixture over the fillings, filling each cup about three-quarters of the way full.

Sprinkle shredded cheddar cheese on top of each muffin.

Bake for 18 to 20 minutes, or until the eggs are set and the tops are lightly golden.

Let the muffins cool in the tin for 5 minutes before running a butter knife around the edges to release them. Serve warm and enjoy!