Preheat your Oven to 375°F. Lightly grease a standard 6 cups Muffin Tin with Cooking Spray or a small amount of Butter. Partially cook the 12 slice bacon regular-cut, not thick-cut slices in a Skillet over medium heat for 3–4 minutes per side — they should be pliable but not yet crispy. Transfer to a paper towel-lined plate and pat dry.

Line each Muffin Tin cup with 2 strips of partially cooked 12 slice bacon regular-cut, not thick-cut, overlapping them to form a complete cup shape around the sides and bottom. Press gently so the 12 slice bacon regular-cut, not thick-cut conforms to the cup. Sprinkle about 1 tbsp of shredded ½ cup shredded cheddar cheese into the bottom of each bacon-lined cup.

Crack one 6 large eggs into each cup, directly on top of the ½ cup shredded cheddar cheese. If desired, add a small drizzle of 2 tbsp heavy cream over each 6 large eggs for a richer, creamier yolk. Season each cup with a pinch of ¼ tsp kosher salt, ¼ tsp black pepper freshly ground, and ¼ tsp garlic powder.

Line a Baking Sheet with Aluminum Foil, extending it up the sides to catch grease. Optionally place a Wire Rack on top for better airflow and crispier bacon. Lay strips in a single layer — close but not overlapping. No oil or extra seasoning needed.

Set Oven to 400°F. You can start bacon in a cold oven as it preheats, or wait until fully preheated — both work. Use an external Meat Thermometer if your oven runs inaccurate. Start checking at 14–15 minutes. Thin-cut: 10–14 min. Standard-cut: 15–20 min. Thick-cut: 20–22 min. No need to flip. Check every couple of minutes after the first check — overdone happens fast. Pull bacon just before it looks done; it keeps cooking for a minute or two off the heat.