Preheat the oven to 350F. Coat a muffin tin generously with cooking spray.
In a large bowl, whisk the eggs, milk, salt and black pepper very well until they are fully combined. Set aside.
In a large pan, brown sausage until fully cooked. Transfer the cooked sausage to a bowl and set aside.
In the same pan, heat the olive oil and saute red bell pepper and mushrooms until they are soft.
Add in spinach, paprika and cumin and cook until the spinach is wilted and excess water is evaporated.
Add the cooked sausage back into the pan and give it a good stir.
Stir in chopped olives and turn the heat off right away.
Fill the muffin cups with the sausage and vegetable mixture and top with chopped artichoke hearts.
Pour the egg and milk mixture into the muffin cups so they are full.
Top with shredded cheddar cheese.
Bake in the oven for 25 to 30 minutes until they are completely cooked and golden.
Serve warm or cold.