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Preheat your oven to 350 degrees. Spray a muffin tin heavily with cooking spray. (Please note that a silicon muffin tin works best.) Set aside.
In a large bowl, whisk together the eggs, milk, and spices.
Stir in ½ cup of the shredded cheddar cheese, ham, and the green onions.
Fill the muffin tins. Top with the reaming ¼ cup cheese.
Bake for 25 to 30 minutes or until the eggs pull away from the side of the muffin tin and are set in the middle.
Store leftovers in the refrigerator for up to four days. Read here on how to freeze and reheat egg muffins.