Olive oil, for greasing the muffin tin
12 to 14 slices ham (see Cook's Note)
8 cups fresh baby spinach (or 2 cups frozen chopped spinach, thawed)
9 large eggs
4 ounces goat cheese (chevre)
1/4 cup heavy cream or milk
Kosher salt and freshly ground black pepper
Leftover egg cups can be individually wrapped and refrigerated for up to 5 days. You can use any kind of ham you'd like (from regular deli ham to prosciutto), but my fave is a fancy ham called bauernschinken (farmer's ham). It's very similar to prosciutto, but smokier and a little thicker and less delicate.