small egg noodles, uncooked
Heat oven to 350 degrees. Grease 36 mini (or 12 regular) muffin pan cups generously. Set aside.
Chop ham, cheese and green onions finely; set aside. Cook noodles following label diecions, just to the al dente state; drain.
Mix drained noodles into ham mixture. Divide mixture among the muffin pan cups (bake tarts in 3 batches if there is only 1 pan).
In a medium bowl, beat eggs slightly, stir in half and half, salt and nutmeg. Spoon liquid mixture over the ham mixture in muffin pans, dividing evenly among them.
Bake for 35 minutes. Ease out of pan gently using a sharp knife around the edge if necessary. Transfer to warm serving platter; serve piping hot.
Tarts may be refrigerated, covered, up to 3 days before serving. Reheat in a 350-degree oven until hot, about 10 minutes.