Thaw puff pastry according to package instructions.
Preheat oven to 425°F. Spray a standard muffin tin with non-stick cooking spray.
Whisk together the apple butter, honey, and mustard. Set aside.
Cut each thawed sheet of puff pastry into quarters and generously brush with the apple butter sauce.
Place 2 slices of ham on each piece of puff pastry.
Place the pastry/ ham into the muffin tin cups, gently pressing to form a deep well.
Brush the edges of each pastry with melted butter.
Bake at 425°F for 10 minutes. Remove the cups from the oven and then reduce the temperature to 375°F.
Sprinkle 1/8 cup of shredded cheese into each cup.
If you like over easy, medium, or hard eggs, carefully crack an egg into each cup. (If you prefer scrambled eggs, beat only 6 eggs with a whisk until they are fluffy and divide evenly between the 8 cups.)
Bake at 375°F for an additional 15-20 minutes for scrambled eggs, 20-25 minutes for over easy. (If pastry starts to look too brown but the eggs aren't cooked, tent the cups with aluminum foil.)
Let the cups cool for 2-3 minutes before removing from the pan. Garnish with fresh parsley and serve warm.