In large mixing bowl, whisk together flour, sugar and salt.

With grater, using large holes, grate butter into dry ingredients. With fork, toss together butter and flour until butter pieces are evenly coated with flour.

Add sour cream to mixing bowl and use hands or fork tines to mash large clumps of sour cream into flour/butter mixture. (Note: If it’s very dry, add tablespoon of ice water. A few dry spots or cracks in dough is fine.)

Press mixture into thick disc and cover in plastic wrap. Refrigerate at least 30 minutes or up to several days.

Using rolling pin, roll out crust on lightly floured counter to about 1/8-inch thick.

Using 2-inch cookie cutter, cut 12 circles.

To 12-cup muffin tin lightly sprayed with oil, press in each circle of dough.

Preheat oven to 375 degrees F.

Whisk together eggs, cream, milk, salt, pepper and garlic powder until well combined.

Divide ham and cheese evenly among muffin cups. (Note: Sprinkle in green onion or chive now if you want them baked in.)

Spoon egg mixture over ham and cheese, filling about 2/3 to 3/4 full. Bake for 15-18 minutes until set. Remove from oven and sprinkle with green onions or chives.

Cool slightly for easier removal from pan.