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Preheat oven to 375° F. Generously spray muffin tins with nonstick cooking spray.
Use paper towels to remove excess moisture from the filling ingredients. (Namely the ham/peppers.)
Crack the eggs in a large bowl (preferably one with a spout) and pierce the yolks. Add the half and half, salt, pepper, and garlic powder. Whisk until just combined, but don’t overmix.
Toss together the fillings you’ll be using and spoon them into each muffin tin (about 2 tbsp. per tin). Pour or ladle the egg mixture on top so that each is nearly full, but with a little space at the top.
Bake for 18-20 minutes, the middle should be just slightly jiggly as it will continue to set when removed from the oven. (Mine takes about 18 ½ minutes.)
Remove and let them cool in the muffin tins for 5 minutes. (They’ll deflate on top, that’s okay!) Use a butter knife to trace around the edge of the tin and gently lift out the eggs. Serve warm!