Preheat and prep the pan: Heat the oven to 325°F (163°C). Lightly spray a 12-cup muffin tin with nonstick spray, or use silicone liners to prevent sticking.

Cook the veggies and protein: In a skillet over medium heat, warm a little olive oil or butter. Sauté chopped veggies with a pinch of salt until softened and most of their moisture cooks off, about 5–7 minutes. Set aside to cool slightly. If using bacon or sausage, cook until crisp or browned, then drain excess fat and chop.

Whisk the eggs: In a large bowl, whisk 8–10 eggs until no streaks remain. Add 1/3–1/2 cup heavy cream or half-and-half, 1 cup shredded cheese, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder. Stir to combine.

Fold in mix-ins: Add the cooled veggies and cooked protein to the egg mixture. Stir gently so everything is evenly dispersed without packing it too tightly.

Fill the muffin cups: Divide the mixture among the 12 cups, filling each about three-quarters full. If you like, sprinkle a little extra cheese or herbs on top.

Bake low and slow: Bake for 18–22 minutes, or until the centers are just set and a toothpick comes out mostly clean. The egg bites should puff slightly and look glossy, not dry or browned.

Rest and release: Let the egg bites cool in the pan for 5 minutes. Run a thin knife around the edges and lift them out gently. Cooling helps them firm up and release cleanly.

Taste and adjust: Sprinkle with a pinch of salt, pepper, or a dash of hot sauce if needed. Serve warm, or let them cool completely for storage.