Saute meat (if using) and peppers/onions in butter on high heat until lightly browned (about 3 min).
In the meantime, whisk up the heavy cream, eggs and chives in a large bowl. Add the shredded cheese saving 2 tbsp. for the top.
Grease muffin tins generously with butter or oil then spoon the sausage/veggie mixture into your muffin tins distributing evenly. (about 1 tsp.)
Then using a spoon or ladel, fill each tin with egg mixture sprinkling top with remaining cheese.
Bake at 325 degrees F for 8-9 minutes tops! The middle should not move when jiggled but be careful NOT to overbake!
Remove from oven and let cool for a minute.
Take a knife and slide it around edges to release the egg. Garnish as desired! Store in airtight container and keep in fridge for up to a week.