Don’t Miss Out on This Recipe! It’s a Crowd Favorite!

Preheat your oven to 375°F (190°C).

Lightly spray a 12-cup muffin tin with non-stick cooking spray.

In a large bowl, whisk together the eggs and heavy cream until well combined.

Stir in the shredded cheddar cheese, crumbled bacon, and chopped green onions.

Season the mixture with salt and pepper to taste.

Pour the egg mixture evenly into the prepared muffin cups, filling each about three-quarters full.

Bake in the preheated oven for 20-25 minutes, or until the muffins are set and lightly golden on top.

Allow the muffins to cool slightly before removing them from the tin. Serve warm.

For a vegetarian version, omit the bacon and add sautéed mushrooms or bell peppers. If you have picky eaters, consider swapping the cheddar for mozzarella or adding a sprinkle of parmesan on top. You can also mix in some cooked sausage or diced ham for a different flavor profile. These muffins can be made ahead of time and stored in the refrigerator for up to three days, making them a convenient option for meal prep.