Step 1

Preheat oven to 180°C. Grease the bases of a 12-hole, 1/2-cup (125ml) muffin pan and line with baking paper.

Step 2

Arrange the ham slices to line the base and sides of each muffin hole, folding and overlapping to fit and allowing the sides to overhang slightly. Divide the spinach, cheese, olive and tomato among the muffin holes.

Step 3

Whisk the eggs and cream in a large bowl. Season. Pour the egg mixture over the spinach mixture in the muffin holes. Bake for 20 mins or until the egg is just set. Set aside to cool slightly. Serve warm or at room temperature.