Preheat your oven to 350°F, positioning the rack in the center.

In a skillet over medium heat, add fresh spinach and sauté until just wilted, about 2 minutes.

Crack eggs into a bowl, add milk, salt, pepper, and garlic powder. Whisk vigorously until pale yellow and smooth.

Lightly grease a 12-cup muffin tin, distribute wilted spinach into each well, and pour egg mixture over.

Place the tin in the oven and bake at 350°F for 18–20 minutes, or until set and cheese is bubbly.

Let the cups cool for 5 minutes before removing, garnishing with fresh herbs or red pepper flakes.