Preheat your oven to 375°F (190°C) and prepare a muffin tin with a light coating of non-stick spray or butter.
In a large bowl, whisk together the eggs and heavy cream until smooth.
Gently fold in the crumbled bacon and gruyere cheese, seasoning with salt and pepper.
Ladle the mixture into the muffin tin cups, filling them just below the top.
Bake in the oven for 15-20 minutes until they puff up and turn lightly golden.
Allow the egg bites to cool briefly before removing them with a knife’s help onto a warm plate.
Variations & Tips:
No gruyere? Sharp cheddar or Swiss cheese are great substitutes.
For a veggie twist, add chopped spinach or diced bell peppers.
Watching your sodium intake? Let the natural flavors of the cheese and bacon shine.
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