Preheat your oven to 350.
Spray muffin tin with cooking spray
Line each muffin tin with one slice of ham, curling it to fit, and leaving some ham hanging out over the edges. It will shrink as it cooks.
Add 1 tablespoon of cheese to each muffin tin (just eyeball it)
In a medium bowl beat the eggs, milk, sour cream, salt, pepper, Old Bay, parsley and stir in the vegetables (or just divide them over the cheese before pouring on the eggs).
Pour the egg mixture into each ham cup until it's about 3/4 full.
Bake 25-30 minutes until eggs are puffed and just set. If the edges of your ham starts to get too dark, you can lightly cover them with some foil for the last half of the baking time.
Serve warm or room temperature.