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Preheat oven to 350 degrees
Spray a 12 cup muffin tin with non stick spray
Press one wonton wrapper into each of 12 cups. Place about one tablespoon grated cheese in each cup.
Place a second wonton wrapper ontop of first wonton wrapper and grated cheese. Angle so corners are on opposite sides.
Layer ham, spinach, green onion and additional cheese.
In measuring cup with spout, scramble eggs with wire whisk. Add cream, dijon, hot sauce if desired, salt and pepper. Mix well until smooth.
Pour about two tablespoons of egg mixture into each cup moving it around a bit with your finger if necessary to get the egg mixture evenly spread in each cup. Fill to about ¾ full.
Bake for 20 minutes or until puffy and baked through and wonton wrappers are nicely brown.
Cool for 10 minutes and remove. Serve hot, warm or chill for up to 4 days in the refridgerator.j