Preheat oven to 350 degrees. Place 1 tablespoon of oil in a large nonstick skillet. Heat oil over medium heat for 2 minutes. Add HAPPY LITTLE PLANTS® to skillet and break apart into pieces and gently stir to lightly coat with the oil. Cook, stirring occasionally, until the product reaches an internal temperature of 165°F, as measured by a meat thermometer, about 10-12 minutes.
Heat and coat skillet with nonstick cooking spray, at medium heat; cook and stir spinach until wilted. Remove from heat and cool spinach. Squeeze spinach to remove excess moisture and coarsely chop.
Whisk eggs together in a large bowl. Add cooked HAPPY LITTLE PLANTS®, spinach, bell pepper, green onions, garlic powder, salt and pepper. Mix well until combined.
Grease muffins cups and pour the egg mixture in each about 3/4 full. Bake for 20-25 minutes or until the egg mixture has risen and is firm. Enjoy immediately or store in an airtight container in the refrigerator.