Bacon, Egg, and Cheese Muffins

Pre-heat the oven to 375° F and grease a muffin tin.
Add the butter to a large skillet over medium heat.
Sauté the minced bell pepper in the melted butter for 3 to 5 minutes, or until the peppers begin to soften. Then remove the peppers from the skillet and set aside.
In a large mixing bowl, whisk together the eggs, heavy whipping cream, salt, and pepper.
Stir in the bell pepper, chopped tomatoes, basil, crumbled bacon, and shredded cheese, mixing everything together well.
Then pour the egg mixture into the muffin tin, filling each muffin cup about 3/4 of the way full.
Bake at 375° F for about 30 minutes, or until the egg muffins are fluffy, not jiggly, and have reached 160° F with a meat thermometer.
Allow the muffins to cool for 2 to 3 minutes in the pan; then run a table knife around the edges of the muffin cups, and pop the muffins out onto a wire rack to cool.
Serve immediately with your favorite toppings and sides!