Lightly spray twelve 2-1/2-inch muffin cups with cooking spray. Press the wonton wrappers in the prepared muffin cups and set aside.
In a small mixing bowl, beat together the eggs, half-and-half or light cream, salt, and black pepper. Pour into lined muffin cups. Sprinkle each evenly with mushrooms, ham, cheddar cheese, and mozzarella cheese. Arrange the pimientos on top of each egg cup. Sprinkle with the snipped fresh parsley.
Bake the prepared egg cups in a 375 degree F oven for about 15 minutes or until a knife inserted near the centers of the eggs comes out clean. Makes 12 cups.