First, preheat the oven to 350°F and grease the silicone muffin pan with cooking oil spray. Prepare and measure out all of the egg muffin ingredients.
Then, in a large mixing bowl, whisk together the eggs, heavy cream, salt, and pepper using a blending whisk.
Next, place the chopped bacon, tomatoes, green onion, and cheese in the bottom of each muffin cup.
Then, evenly scoop the egg mixture into the muffin pan on top of the other ingredients.
Finally, bake the bacon and cheese egg muffins for 20-25 minutes. Carefully remove the muffins from the silicone pan, serve and enjoy!
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Notes
Storing Easy Egg MuffinsTo store egg muffins, first transfer them to an airtight container, or Ziploc bag, and keep them in the refrigerator for up to 3 days. Or to freeze the egg muffins, individually wrap each muffin with plastic wrap. Then, transfer the wrapped egg muffins to a freezer-safe Ziploc bag, or airtight container, and keep them in the freezer for up to 3 months. Always label the date on the outside of the container. To reheat egg muffins from the fridge, place them on a microwave-safe plate and heat for about 20-30 seconds. To reheat the egg muffins from frozen, heat in the microwave for 60-90 seconds or until heated all the way through.