Preheat oven to 400 degrees F. Coat 12-well muffin tin with oil or cooking spray.

In large bowl, combine eggs, plant-based milk, salt and pepper; whisk thoroughly. Pour into muffin tin, filling each well half full.

Add tomato, spinach, cheese and ham or turkey to each well.

Bake 12-14 minutes until muffins are set and lightly browned around edges.

Let cool slightly, then run knife or spatula around outside of each muffin to loosen if needed.

Store in airtight container in refrigerator for up to 6 days. Reheat in microwave for 30 seconds.

Once cooled, muffins can be frozen for up to 3 months.