1. Preheat the Oven: Start by preheating your oven to 375°F and grease a 12-cup muffin tin with cooking spray or butter.

2. Whisk the Egg Mixture: In a large bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until well combined.

3. Prepare the Fillings: Chop the vegetables, shred the cheese, and cook any meats if needed.

4. Divide the Fillings: Evenly distribute the cheese, veggies, and meats into each muffin cup.

5. Pour the Egg Mixture: Carefully pour the egg mixture over the fillings, filling each cup about three-quarters full.

6. Bake to Perfection: Pop the muffins in the oven and bake for 18-22 minutes, or until they’re set and lightly golden on top.

7. Cool and Remove: Allow the muffins to rest in the tin for 5 minutes, then run a knife around the edges and gently lift them out.

8. Serve or Store: Enjoy the egg muffins hot, or let them cool completely before storing in an airtight container in the fridge for up to 4-5 days or the freezer for 2-3 months.