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Preheat oven to 180°C and lightly grease a 6-hole muffin tin.
Stack the wraps with ham and cheese layered in between. Roll up tightly into a log.
Cut into 6 even pieces and place each piece into the muffin tin. Gently separate the layers slightly to create space for the filling.
In a bowl, whisk together eggs, cream, and chives or spring onion. Season lightly.
Pour the egg mixture evenly into each cup. Fill about halfway. Top with grated cheese.
Bake for 20 minutes or until set and golden on top.
Rest in the tin for 5 minutes before removing.