Preheat your oven to 180c and lightly grease a muffin tin with oil.
Wilt your spinach by adding a little oil to your pan and allowing to heat up (I use a wok but whatever you would usually use). Add your spinach evenly, turning the leaves over as you go and sauté until nicely wilted. Once wilted, remove immediately and put to one side.
Crack 10 eggs into a jug and beat together, season with salt and pepper.
Add a little smoked salmon and spinach to each muffin hole.
Pour your beaten egg over the filling, not quite to the top.
Sprinkle with cheese.
Place in the preheated oven for around 12-15 minutes until risen and golden.
Remove from oven, run a knife around the edge of each to loosen.
Serve warm or cold. They will keep for a few days in the fridge.