Heat oven to 400°F.
Flatten each bread slice with rolling pin. Make 1-inch diagonally cut into each corner of each bread slice with sharp knife. Lightly brush both sides of each flattened bread slice with melted butter. Gently press bread slices into cups of ungreased 12-cup muffin pan, overlapping crust to form cups. Bake 8-10 minutes or until lightly browned.
Whisk eggs, water and pepper together in bowl until well mixed.
Melt 2 tablespoons butter in 10-inch skillet; add green pepper. Cook over medium heat until crisply tender; add beaten eggs and ham. Continue cooking, gently lifting portions with spatula so uncooked portion flows underneath, 5-6 minutes or until eggs are set. Add 1/4 cup shredded cheese. Continue cooking, gently stirring, 1 minute or until cheese is melted.
Place muffin pan with toast cups onto ungreased baking sheet. Fill each toast cup with about
egg mixture. Sprinkle remaining cheese evenly over top of egg cups. Broil 4 to 6 inches from heat 1-2 minutes or until cheese just begins to melt.
To make ahead, prepare cups and scrambled eggs as directed. Wrap each in plastic food wrap. Place into freezer bag; freeze. When ready to eat, sprinkle with cheese. Microwave 1-2 minutes or until cheese is melted and eggs are heated through.