- Preheat oven to 425°F.
- Beat together eggs, Greek yogurt, nutmeg, salt, and pepper.
- Slice each biscuit in half and flatten.
- Line the bottom of 6 muffin tins with the biscuits.
- Top each with 2 slices of ham.
- Fill 2 muffin tins with peas, two with broccoli and two with pesto & sundried tomatoes.
- Ladle the egg mixture over the veggies, about 2/3 full.
- Top with the cheeses, Mozzarella on the pesto muffins, Italian three cheese on the others.
- Bake for 15-18 minutes.