In a large bowl, beat eggs with milk. Add in biscuit mix, dry parsley and minced onion. Mix just until moistened. Do not over mix or muffins will be tough.
Fold in 1/2 cup of the cheese and all the diced ham.
Divide batter evenly among 12 muffin cups. Sprinkle remaining ½ cup cheese evenly over tops of muffins.
Bake for 18-20 minutes or until light golden brown. Immediately remove from pan. Serve warm.
Store any remaining muffins in airtight container in refrigerator. To reheat muffin, wrap in a paper towel ad microwave for 30 to 60 seconds.