Heat a skillet on medium and add the onions and mushrooms. Sauté until the onions are fragrant and translucent. Add the asparagus and cook for an additional 2 minutes.
Turn off the heat and set aside to cool slightly. Add the parsley, Italian seasoning, half the cheese, and the ham. Stir to combine well.
In a bowl, whisk together the eggs, heavy cream, salt, and pepper.
Evenly divide the ham mixture among mini pans (I like using mini cast iron pans or mini oven safe pots). Evenly divide the egg mixture over the ham mixture. Stir to combine.
Bake for 20 minutes, or until the eggs are just about set in the middle.Turn off the oven heat. Top with the remaining cheese and bake in the still hot oven for another 5 minutes, or until the cheese is melted.
Notes
*I used a mix of Parmesan, Asiago, and Romano cheese.