Allow the puff pastry sheets to partially thaw (enough that they can be rolled out without breaking). Keep them refrigerated until needed.

Preheat the oven to 350°F.

Cut 18, 4-inch squares from parchment paper and set aside.

Remove 1 sheet of puff pastry from the refrigerator and place it on a large sheet of parchment paper. Roll it out so it measures 10 inches by 10 inches square.

Cut the puff pastry into 9 equal squares.

Place a square of puff pastry onto the square of parchment paper and firmly press it into the well of the muffin tins to create a cup shape. Place the muffin tin in the freezer to chill until needed. Repeat steps 4 to 6 with the second sheet of puff pastry.

While the dough chills, add the eggs, cottage cheese, salt, pepper, garlic powder, and ground nutmeg to a blender and blend until smooth.

Remove the muffin tins from the freezer and equally divide the ham amongst the 18 cups. Repeat with the green onion and Gruyère cheese in that order.

Pour the egg mixture into the cups about ¾ full. Don’t overfill them!

Bake for 20 minutes, then cover with aluminum foil and continue baking for an additional 8-10 minutes. The tops should be puffed up and golden brown (and the bottoms of the puff pastry fully cooked). Depending on the weight of your muffin tin, this process may take longer or shorter, so it’s best to check the doneness of the puff pastry at about 8 minutes and adjust cooking time as needed.

Garnish with sliced green onion if desired and serve warm.