Preheat oven to 350°F.

Grease a 12 cup muffin pan with cooking spray or butter. Set aside.

In a skillet cook the onions and peppers until soft and cooked through. Remove from pan and set aside.

In that same skillet heat the bacon until cooked through and somewhat crispy.

Remove bacon from the pan and place on a paper towel to drain some of the grease and to cool a little.

When bacon has drained some and cooled a little. Cut the bacon width wise into 1 ½ inch slices. You should have at least 12 pieces when you are done. If you have a few extra you can stick them in the cups or just eat them. Yum! Set bacon aside.

In a blender add eggs, cream cheese, heavy cream, salt, and pepper.

Blend mixture until smooth and you can’t see any lumps from the cream cheese.

In muffin cups pour in the egg mixture about a quarter of the way up.

Place a piece of bacon in each of the muffin cups.

Spoon peppers and onions equally on top of the bacon.

Top equally with cheddar cheese.

Pour the remaining egg mixture on top.

Bake for 20 minutes or until you can insert a knife or toothpick in the center of each cup and it comes out clean.

Remove egg cups by sliding a knife around the edge of each cup and pop each one out. Store in an airtight container in the fridge for up 5-6 days.