Line a plate with a paper towel. Cut bacon into 1/2" dice. Place bacon in a medium non-stick pan over medium-high heat (no need to preheat) and cook, stirring occasionally, until crisp, 5-8 minutes. Remove to towel-lined plate. While bacon cooks, prepare ingredients. Dispose of remaining drippings carefully; never down the drain!

Cut broccoli florets into 1/2" pieces. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Cut roasted red pepper into 1/2" dice.

Combine liquid egg, cream, half the cheese (reserve remaining to top muffins), 1/2 tsp. salt, and 1/4 tsp. pepper in a medium mixing bowl.

Fill six compartments of prepared muffin tin 3/4 full with egg mixture and top with broccoli, roasted red pepper, white portions of green onions, bacon (reserve a bit for garnish), and remaining cheese. Any leftover egg mixture can make a bonus muffin.

Place muffin tin on prepared baking sheet. Bake until muffins have slightly risen and are light brown on top, 18-20 minutes. (If using a casserole dish, bake 20-22 minutes). Remove from oven and cool 5 minutes. If necessary, slide a knife or spoon around muffins to release from muffin tin.

Place muffins on a platter and garnish with a dollop of sour cream, reserved bacon, and green portions of green onions.