Cook the spinach in a dry nonstick pan over a high heat until wilted, tossing well. Squeeze dry and set aside.
Preheat the oven to Gas Mark 4, 180°C, 160°C fan. Cut out eight 15cm (6in) squares of nonstick baking paper and use to line eight deep muffin moulds.
Beat eggs with milk, cheese, pepper and chives or parsley. Scatter a little spinach and ham into all the muffin moulds. Fill each one with a little of the egg mixture and top them with two cherry tomato halves.
Bake for 12 to 15 minutes until just set. Top with the extra grated cheese.
Eat warm, or cool.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, always ensure eggs are cooked until solid.