Preheat your oven to 375°F (190°C). Spray a 12-cup muffin tin generously with oil spray, coating the sides well.

In a large bowl, whisk together the eggs and milk until combined and slightly frothy, about 60 seconds.

Add garlic powder, onion powder, salt, and pepper. Whisk again to combine.

Fold in the spinach, red bell pepper, broccoli, and carrots. Stir until vegetables are evenly distributed throughout the egg mixture.

Pour the mixture evenly into each muffin cup, filling about three-quarters full to allow room for rising.

Sprinkle shredded cheese evenly over the top of each cup.

Bake for 18 to 22 minutes until set in the center and lightly golden on top. A toothpick inserted in the center should come out clean.

Cool in the pan for 5 minutes, then run a butter knife around the edges and gently lift out. Serve warm or cool completely before storing.