Crack the eggs into a large mixing bowl. Whisk thoroughly until the yolks and whites are fully combined and the mixture looks smooth and slightly frothy. Take your time here — well-whisked eggs create a lighter, fluffier texture instead of dense, rubbery egg bites.

Pour in the heavy cream, then add the salt and black pepper. Whisk again until everything is fully incorporated and the mixture looks uniform in color. The cream adds richness and moisture, helping the egg bites stay soft even after reheating.

Add the shredded cheddar cheese and chopped peppers to the bowl. Stir gently with a spatula or spoon until the cheese and peppers are evenly distributed throughout the egg mixture. Avoid aggressive stirring, as you want the eggs to stay airy rather than deflated.

Carefully divide the mixture evenly among the prepared muffin cups, filling each one about three-quarters full. Eggs will puff slightly as they bake, so leaving a little space at the top prevents overflow and helps the bites rise evenly. Gently tap the muffin tin once on the counter to release any trapped air bubbles.

Place the muffin tin on the center rack of the oven and bake until the egg bites are fully set and lightly puffed in the center. They should no longer jiggle when the pan is gently shaken, and the tops should look just firm, not browned or dry.

Remove the muffin tin from the oven and let the egg bites cool in the pan for about 5 minutes. This short resting period allows them to firm up slightly, making them much easier to remove without breaking.

Use a small spatula or butter knife to gently loosen the edges of each egg bite, then lift them out carefully. Serve warm for the best texture, or allow them to cool completely before storing for later use.