Preheat oven to 400 degrees. Sauté green onions and mushrooms in butter for about 5 minutes or until the mushrooms are tender. Season with salt and pepper. Add sour cream. Lightly oil 12 muffin cups and place one slice of ham in each cup, letting the ends of the ham hang over the edges of the cups. Evenly divide the mushroom/onion mixture between the cups. Crack one egg into each of the ham cups and bake for 15-20 minutes, until the eggs are done. Using 2 spoons, carefully remove the ham cups from the muffin tins. Sprinkle with red pepper or paprika. Serve immediately with hot biscuits and jam. Serves 6.