Preheat the oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or line with parchment/silicone liners.

Cook the bacon: Fry 6–8 slices until crispy. Drain on paper towels and crumble. Set aside.

Prep the vegetables: Finely chop ½ red bell pepper and ½ onion. Grate 1 cup zucchini, then squeeze out excess moisture in a clean towel to prevent watery egg bites.

Sauté aromatics (recommended): In a small skillet over medium heat, sauté the chopped onion and bell pepper with a pinch of salt for 3–4 minutes until softened. Let cool slightly.

Whisk the egg base: In a large bowl, whisk 8 eggs with ¼ cup milk until smooth. Season with salt and black pepper to taste.

Fold in mix-ins: Stir in the crumbled bacon, sautéed vegetables, zucchini, and ½ cup grated cheddar (reserve a little cheese for topping, if desired). Mix just to combine.

Fill the tin: Divide the mixture evenly among the 12 muffin cups (about ¾ full). Sprinkle a pinch of the reserved cheddar on top of each cup, if using.

Bake: Place on the center rack and bake for 18–22 minutes, until the egg bites are set, puffed, and lightly golden around the edges. A toothpick inserted in the center should come out mostly clean.

Cool & release: Let the egg bites cool in the pan for 5 minutes, then run a thin knife around edges (if not using liners) and lift out to a wire rack.

Serve or store: Serve warm, or cool completely and refrigerate in an airtight container for 3–4 days. For freezing, wrap individually and freeze up to 2–3 months. Reheat in the microwave in short bursts or in a 325°F (165°C) oven until warmed through.