Preheat your oven to 375°F (190°C) so it’s fully heated by the time the mixture is ready. Lightly grease all 12 cups of a muffin pan with oil or nonstick spray, or place silicone liners into each cup to prevent sticking.

Crack all the eggs into a large mixing bowl. Add the heavy cream, along with the salt and pepper. Whisk the mixture thoroughly for 30–45 seconds until the eggs look smooth, evenly combined, and slightly frothy on top — this helps the muffins bake up light and fluffy.

Add your chosen fillings to the bowl — cooked bacon or sausage, chopped veggies, shredded cheese, and fresh herbs. Use a spatula or large spoon to gently fold everything together, making sure the meats and veggies are evenly distributed throughout the egg mixture.

Use a ladle or a measuring cup with a spout to scoop and pour the mixture into each muffin cup. Fill each cup to about ¾ full so the muffins have space to rise without overflowing.

Place the filled muffin pan onto the center rack of your preheated oven. Bake for 18–20 minutes, or until the muffins puff up, the tops turn lightly golden, and the centers feel set when gently touched with your finger.

Remove the pan from the oven and let the muffins cool inside the pan for 3–5 minutes. This helps them firm up and release more easily. Carefully lift each muffin out and serve warm, or let them cool completely before storing for meal prep.