Heat oven to 375 degrees. Coat a muffin tin with cooking spray.
Remove one pie crust from pouch; place on a flat surface.
With 3-inch round cutter, cut 12 rounds from each crust (you will have to re-roll the scraps).
Press 1 pie crust round into bottom and up sides of each muffin cup.
Sprinkle a bit of ham in each cup followed by a touch of shredded cheese.
Whisk the eggs together with the milk until very well combined; about 2 minutes.
Season with a bit of sea salt and freshly cracked pepper, to taste; whisk to combine.
Carefully ladle some of the egg mixture into each cup making sure not to go above the crust.
Place into the oven and bake until the egg is fluffy and cooked through and the crust is golden, about 15 minutes.
Remove from the oven and cool for a few minutes before placing them on a serving plate.
Serve with your favorite hot sauce, if desired. Enjoy.