Instructions

1. Preheat oven to 400 degrees Fahrenheit. Spray a muffin tin liberally with non-stick cooking spray.
2. In medium-sized bowl, add eggs and heavy whipping cream, and whisk gently to scramble eggs.
3. Add in remaining ingredients and stir to combine.
4. Divide mixture evenly among cups of the muffin tin. I find that a #20 (3 tablespoon) scoop works well for this. Each muffin cup should be about 3/4 of the way full.
5. Bake for 20-25 minutes, until eggs are fully set.
6. Remove from oven and allow to cool slightly.

To freeze:

Place cooled egg muffins in a single layer in a gallon-sized freezer bag, and lay flat in your freezer until frozen solid (overnight).

To reheat:

Remove egg muffin(s) from freezer and allow to thaw overnight in the refrigerator, either in a bag or another airtight container. Microwave for 20-30 seconds until heated through.

To reheat directly from frozen, microwave for 1 minute at 50% power, then 30-60 seconds at full power.