Preheat the oven to 360°F (180°C).

Cook the pancetta or bacon in a frying pan over medium-high heat until crispy (about 7-8 minutes).

Whisk the eggs with salt and cream until lightly aerated.

Line a muffin tray with 12 silicone muffin/cupcake liners. While not necessary, I do like to spray the liners with cooking spray to make sure the egg muffins don’t stick. Pour the egg mixture into the 12 liners. Initially, only fill about 3/4th of each liner. Divide the add-ins (cooked pancetta or bacon, diced tomato, crumbled feta, and finely sliced basil) evenly across the muffins. Add the remaining egg mixture (if any) until the liners are almost full.

Add the egg muffins to the preheated oven and bake until golden and the centers are set, about 18-22 minutes. After removing them from the oven, let them cool for about 5-10 minutes before taking them out of the muffin tray. The egg muffins will rise in the oven and then gently deflate as they cool. This is expected and ensures a tender texture.