Crack eggs into a large mixing bowl and add half and half. Using a fork pierce the yolks then whisk with the fork until mixture is just combined.
Add ham, bell pepper, cheddar, green onions, parsley, salt and pepper. Stir with the fork to mix.
Spray a 12-cup muffin pan well with non-stick cooking spray. Fill each with 1/3 cup of the mixture (filling nearly to the top. Scoop near the bottom of the bowl with the measuring cup to get some of the mix-ins in each measurement).
Bake in preheated oven until eggs are just barely set, about 19 - 23 minutes.
Let cool in pan about 5 minutes then serve, or cool on a wire rack about 30 minutes before storing in the fridge or freezer.
You can change up the mix-ins as you'd like adding up to 3 cups max. Other good options include