Prep the pan and oven: Preheat the oven to 350°F (175°C). Grease a 12-cup mini muffin tin (or a regular muffin tin) with olive oil or butter. You can use liners, but greasing helps prevent sticking and keeps the edges soft.

Whisk the eggs: Crack the eggs into a medium bowl. Add milk and whisk until the mixture looks smooth and slightly frothy. This helps create a fluffy texture.

Add seasonings and cheese: Stir in garlic powder, onion powder, a small pinch of salt, and a little pepper if using. Fold in the shredded cheese.

Prep the spinach: If using fresh spinach, chop it very finely. If using frozen, thaw it and squeeze out excess water with a clean towel. Add the spinach to the egg mixture and stir to combine.

Fill the muffin cups: Pour the mixture into the greased muffin tin, filling each cup about 3/4 full. Stir between pours to keep the spinach evenly distributed.

Bake: For mini muffins, bake 12–15 minutes. For regular muffins, bake 18–22 minutes. They’re done when the centers are set and a toothpick comes out clean.

Cool briefly: Let the muffins cool in the pan for 5 minutes, then gently loosen the edges with a small spatula or butter knife and transfer to a cooling rack.

Serve warm or store: Serve slightly warm for the softest texture. Add a little fruit or toast on the side for a complete toddler meal.