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Preheat oven to 400°F with oven rack on middle setting. If you're using a convection oven use a 6-cup muffin tin and set rack to lower setting.
Use a 12- cup muffin tin and lightly spray each muffin cup with olive oil. Crack 1 egg directly into each cup. Sprinkle sea salt, freshly ground black pepper, and garlic powder on each egg, then drizzle about 1 tsp of heavy cream or milk on each egg.
Bake for about 16-20 minutes depending on how well you want them cooked. You can start testing the yolk at 14 minutes if you want a runnier yolk. 20 minutes will give you a fully cooked yolk.
They will stay fresh when refrigerated in an airtight container for 3 days. Freeze any leftovers to enjoy later! Reheat at 350° for about 5 minutes.