Preheat oven to 350 degrees.
In a large bowl, add the eggs, milk and spinach to a bowl, stir until well combined. If you are using an egg substitute, omit the milk.
In equal parts, divide and place the ham, olives and cheese into the bottom of 6 muffin tins. Pour and evenly distribute the egg and spinach mixture over the ingredients in each muffin tin, until about 3/4 full.
Bake for about 20 minutes or until the muffins have turned a light golden brown around the edges.
Store the leftover muffins in the refrigerator in an airtight container for up to one week. To reheat, place in the microwave for 20-30 seconds.