In a bowl, whisk the eggs, milk, cheese, salt and pepper; stir in ham.
Melt butter in a 10” nonstick skillet over medium-high heat.
Add egg mixture; reduce heat to medium-low.
Using a wooden spoon, scrape the eggs from the edges of the pan to the center.
Continue stirring eggs for 3–5 minutes or until they are fluffy.
Scoop 1/2 cup warm scrambled eggs into a waffle cup and drizzle with 1/2 teaspoon maple syrup.
Garnish with fresh thyme leaves.