Preheat oven to 350 degrees F.
Saute onions and broccoli over medium heat until soft. Add spinach, ham and continue cooking until spinach is wilted.
In a mixing bowl, whisk together eggs and seasonings. Add vegetable and ham mixture to eggs.
Coat 12 muffin cups with nonstick cooking spray and fill each muffin cup with egg/veggie mixture.
Top with shredded cheese.
Bake 15-17 minutes or until eggs spring back or toothpick comes out clean.
Cool on a rack and remove from pan. Enjoy warm or room temperature.
*Egg cups can be rewarmed in the microwave or toaster oven if desired.