1. Preheat your oven to 350 F (175 C). Lightly grease a 12-cup muffin tin with cooking spray or a thin layer of butter.

2. In a large mixing bowl, crack the 12 large eggs. Add the heavy cream (or milk), salt, and black pepper. Whisk vigorously with a fork or a whisk until the egg whites and yolks are fully combined and the mixture is light and slightly frothy.

3. Gently fold in the shredded cheddar cheese, cooked crumbled bacon (or diced ham), finely chopped bell pepper, and fresh chives (or green onions) into the egg mixture. Stir just enough to distribute the ingredients evenly without overmixing.

4. Carefully pour the egg mixture into each cup of the prepared muffin tin, filling each about three-quarters of the way full. Avoid overfilling.

5. Place the muffin tin in the preheated oven and bake for 20-25 minutes. The bites are done when they are set in the center, lightly golden around the edges, and a toothpick inserted into the center comes out clean.

6. Once baked, remove the muffin tin from the oven. Let the breakfast bites cool in the tin for about 5 minutes before carefully running a knife around the edges of each cup and transferring them to a wire rack. Serve warm or at room temperature.