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Position rack in the middle and preheat oven to 400F.
Line parchment paper on a half-sheet (13"X18") pan. Place bacon in one layer.
Bake for 15~20 minutes until bacon turns crispy. Baking time will vary depending on the thickness.
Set aside the bacon and discard the paper and grease from the pan. (Or you can save bacon grease for making gravy.) Cut bacon into small pieces using kitchen shears.
Adjust oven temperature to 350F.
Spray oil on the now-empty baking sheet. Line the sheet pan with new parchment paper and grease the paper with cooking spray.
In a large bowl, beat the eggs. Mix in heavy cream, salt, and pepper. Pour the mixture into the sheet pan.
Sprinkle bacon and cheese on top.
Bake for about 18 to 20 minutes or until fully set.
Allow the eggs to cool before cutting them into 18 smaller pieces. You can also punch out circular shapes using a cookie cutter.
To freeze, add parchment or wax paper between individual pieces to prevent them from sticking together, then store them in an airtight container or zip-top bag.
To reheat, thaw individual servings overnight in the fridge and warm up in the microwave right before serving. It is best to use a low-power setting to preserve the soft texture.