Instructions

1. Preheat the oven to 400 degrees F. Roll out the pie scraps to 1/8-inch thick on a lightly floured surface (or use a refrigerated crust). Cut out six 4-inch rounds.
2. Place each round in a standard Mason jar lid (2 3/4-inch diameter), and slightly crimp the edges.
3. Line each round with parchment paper and fill with dried beans or pie weights. Bake at 450 degrees F until beginning to brown, about 12 minutes. Let cool while preparing the filling.
4. Preheat the oven to 375 degrees F.
5. Sautee the ham and onions in the butter over medium heat until the onions are translucent and the ham is browned. In a large measuring cup, whisk together the eggs, sour cream, nutmeg, salt and pepper.
6. Divide the ham and onion mixture between the six crusts, about 1 tablespoon per crust. Top each with a heaping teaspoon of shredded mozzarella cheese. Divide the egg mixture evenly among each crust.
7. Bake at 375 degrees F until just set, about 15 minutes. Cool before serving.