Preheat the oven to 375°F (190°C). Lightly grease a 6-cup standard muffin tin with a little olive oil or nonstick spray, or line each cup with a silicone liner.

Heat a 10-inch skillet over medium heat. Add 1 tablespoon olive oil and swirl to coat the pan.

Add the 6 oz paleo-style chorizo to the hot skillet. Break it up with a spoon and cook 4–6 minutes, stirring occasionally, until browned and cooked through. If the chorizo releases excess fat, carefully spoon off and discard about 1 tablespoon (or leave it if you prefer more flavor).

Add the 1 cup chopped baby spinach to the pan with the chorizo. Cook 1–2 minutes, stirring, until the spinach is just wilted. Transfer the chorizo-spinach mixture to a plate and let cool slightly.

Crack the 6 large eggs into a medium mixing bowl. Add 1/4 tsp salt, 1/4 tsp black pepper, and 1/2 tsp paprika. Whisk until combined and slightly frothy, about 20–30 seconds.

Evenly distribute the chorizo and spinach among the 6 prepared muffin cups (about 2–3 tablespoons per cup).

Pour the whisked eggs over the chorizo-spinach in each muffin cup, filling each cup roughly 3/4 full. Tap the tin gently on the counter to release any air bubbles and help the eggs level.

Bake in the preheated oven for 16–20 minutes, until the egg muffins are set in the center and a toothpick inserted into the middle comes out clean. If using a convection oven, check at 14 minutes.

Remove the muffin tin from the oven and let the muffins cool in the tin 5 minutes. Run a small knife around the edges of each cup, then transfer the muffins to a wire rack to cool briefly (they firm up as they cool).

Serve warm, garnished with a light sprinkle of paprika if desired. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 25–45 seconds per muffin or in a 325°F (160°C) oven for 8–10 minutes until warmed through.