Preheat your oven to 350 degrees. Coat a 24-cup mini muffin pan with nonstick cooking spray. Set the pan aside.
In a large nonstick skillet over medium heat, fry the bacon until it is crispy, about 7-10 minutes per side. Place the bacon on a paper-towel-lined plate to drain any excess oils. Set the bacon aside to cool.
While the bacon is cooking, whisk the eggs in a large bowl until they are light in color and frothy. Gradually add the heavy whipping cream and continue to beat the mixture until well blended.
Add the kosher salt, garlic powder, and cheddar cheese to the egg mixture. Mix until well combined.
Once the bacon has cooled, crumble it into small pieces. Add the bacon bits to the egg mixture. Stir until blended.
Carefully fill each mini muffin cup 2/3 full of egg mixture. Sprinkle each filled muffin cup with Monterey Jack cheese before placing the pan in the oven.
Bake for 20-25 minutes or until a toothpick comes out clean when inserted into the center of an egg muffin. Allow the egg bites to sit for 5 minutes before removing them from the pan. Enjoy!
Regular milk may be used in place of heavy whipping cream in this recipe. Heavy whipping cream will make for much creamier cheesy bacon egg bites, however. Also, unlike regular milk, heavy whipping cream is higher in fat and low in sugar content, making it an excellent option for those on a ketogenic or low-carb diet.
If you'd prefer to cook your bacon in the oven, please refer to our article here.