Whip the eggs, salt, pepper and cheese with a fork.
Spray non stick spray in 12 muffin tins.
Wrap each piece of bacon inside the sides of each muffin cup.
Fill each bacon lined muffin cup 3/4 of the way with the egg mixture.
Sprinkle green onions on top of egg mixture.
Bake for 30-35 minutes, until the egg cups are golden brown and don’t jiggle.
Use a knife to scoop them out of the tins.
If you are preparing them ahead of time to freeze later. Bake and let cool for 10 minutes. Then wrap each one in saran wrap then place in freezer ziploc bag. Place in freezer. When ready to prepare. Thaw in fridge overnight and microwave for up to 1 minute prior to serving.