Preheat your oven to 350.
Prep your muffin tin with baking spray or prepare with oil.
Over medium low heat saute the kale, green onions, and 1/4 teaspoon salt in the oil until the kale starts to soften, about 5 minutes. Add the ham and cook for an additional minute. Set aside
Whisk the eggs, cream, 1/4 teaspoon salt, pepper, onion powder, and garlic powder until it is well mixed and smooth.
In your prepared muffin tin divide the kale mixture evenly into each cup. Pour the egg mixture over the kale and ham, filling each cup about 3/4 the way up the side. Divide the cheese evenly over the tops of the egg cups, pressing it lightly into the eggs.
Bake for 20 minutes.
Let the egg cups cool for at least 5 minutes before removing them from the muffin tin. To remove, run a sharp knife around the edge of each cup.