Spray a 12 vessel cupcake pan with Pam.
Place cupcake pan on a cookie sheet.
Whisk two eggs in a large bowl until fluffy.
Add cubed bread and mix until the bread is saturated.
Divide egg/bread mixture into each vessel.
With a spoon, flatten the bread so it forms a crust on the bottom of each vessel.
Add the ham equally into each vessel.
Sprinkle the cheese on top of the ham. Use a heaping tablespoon for each vesssel.
Using the same bowl, whisk the remaining 4 eggs until fluffy.
Add half & half, mustard, salt, and garlic powder. Whisk well.
Ladle mixture into each vessel, filling to the top of the rim but not spilling out.
Refrigerate overnight or several hours.
When ready, preheat oven to 350 degrees F.
Bake for 40 minutes. Muffins should be golden brown and set in the middle.
Let cool for 5 minutes. Remove muffins from pan and serve warm.