Heat butter in a small skillet , add shallot and ham and cook gently just until shallot is soft. Cool
Preheat the oven to 375. Spray mini muffin tin well with non stick spray. Have a baking sheet lined with foil to hold muffin tin
In a bowl whisk together eggs, cream, sour cream, green onions, salt, pepper and hot sauce. Pour mixture into a measuring cup for easy pouring
Divide cooked shallot and ham among mini muffin cups
Divide cheddar cheese on too of ham and shallots
Pour egg custard evenly over
Sprinkle with romano cheese and bake 29 to 25 minutes just until set
Cool in pans 10 minutes , then remove
Serve warm or room temperature. They can be frozen and reheated just until warm in the mucrowave
