Turn leftover ham into an easy breakfast dish by adding to eggs and shredded cheese to fill crescent dough or puff pastry lined muffin cups.
Preheat oven to 375°F. Unroll and separate crescent dough into triangles. Press a triangle into each of 8 greased muffin cups to form a cup. Divide ham and 1/4 cup of the cheese among cups.
Beat eggs, milk, green onion, thyme, garlic powder and salt in medium bowl. Fill cups with egg mixture. Sprinkle with remaining 1/4 cup cheese.
Bake 18 to 20 minutes or until eggs are set and crust is golden brown. Run small knife or spatula around each cup to loosen. Remove cups to wire rack. Let stand 5 minutes before serving.
To prepare with puff pastry: Cut 1 sheet puff pastry, thawed, into 4 squares. Cut each square in half, forming 2 triangles. Continue as directed. Bake as directed in preheated 400°F oven.