1. In a bowl, whisk the eggs, milk, cheese, salt and pepper; stir in ham
2. Melt butter in a 10” nonstick skillet over medium-high heat
3. Add egg mixture; reduce heat to medium-low
4. Using a wooden spoon, scrape the eggs from the edges of the pan to the center
5. Continue stirring eggs for 3–5 minutes or until they are fluffy
6. Scoop 1/2 cup warm scrambled eggs into a waffle cup and drizzle with 1/2 teaspoon maple syrup
7. Garnish with fresh thyme leaves
Serves 8