Generously spray your 12 cup muffin tin with cooking spray. I used avocado spray. Divide the egg mixture between the muffin tins and add a some shredded cheese and ham on top. I usually just eyeball the amount I add to each muffin cup and divvy the goodies up between the 12 muffin cups.
Bake for 15 minutes. The edges will puff up but they will fall back down to a flat(ish) top once they cool. Cool for about 5 minutes.
Glide a butter knife around the edges of the muffin and under the mini quiche to lift them up and transfer to a cooling rack. Sprinkle with chopped herbs and enjoy immediately. Or, allow to cool completely before transferring to an airtight container and storing in the fridge for quick and easy breakfasts.