Preheat oven to 175C/350F and grease a 6-hole muffin pan.
Remove the crust from the bread and roll each slice flat with a rolling pin.
Using a round cutter (slightly bigger than the muffin hole), cut out a circle in each bread slice. Press each circle into the muffin holes.
Bake the bread base for 3 minutes in the oven to 'toast' the bread and ensure a crispy 'cup'.
Whisk together the eggs and milk. Season with salt and pepper to taste.
Add the ham, corn and cheese to the mixture and mix well.
Pour evenly between the 6 'toast cups' and return to the oven for 20 minutes, or until egg is cooked and toast is lightly golden.