Cook the bacon first.
Meanwhile, chop up the pepper and tomatoes.
Once the bacon is fully cooked, let it cool; then crumble it up.
Beat the eggs, heavy whipping cream, salt, and pepper together with a fork or whisk.
Add in the chopped pepper, tomatoes, basil, crumbled bacon, and shredded cheese, mixing it all together well.
Spray each muffin cup with cooking spray.
If you choose to use crescent rolls, tear each one into a piece large enough to press into each muffin cup. If not, just skip this step.
Then pour the egg mixture into each muffin cup, filling 'til each cup is about 3/4 of the way full.
Bake at 375° for about 30 minutes or until the egg is set and cooked thru.
Serve and enjoy the Breakfast Muffin Cups while they're warm! Or you can let them cool, refrigerate overnight, and warm them up the next morning!