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Cut the bacon into smaller pieces. Heat a frying pan over medium heat. Add the bacon and cook until crispy. Remove from the pan and transfer to a plate lined with paper towels. Set it aside.
Finely chop the pepper and onions. Add the peppers and onions to the same pan. Cook for 3-4 minutes, stirring occasionally. Remove from the heat and set it aside.
Crack the eggs into a bowl. Season with salt and black pepper. Whisk the eggs.
Add the fried bacon and vegetables to a bowl with eggs. Gently mix again. Optionally, season with some more salt or black pepper.
Preheat the oven to 160°C (325°F). Grease a mini muffin tin with some butter, olive oil, or cooking spray. Divide the mixture between 30 muffin cups. Bake for 20 minutes or until fully set and golden brown on top.
Remove from the oven and cool for 5 minutes. Remove the muffins from the pan and transfer to serving plates. Optionally, garnish with some fresh herbs or some shredded cheese. Serve immediately or store them for later.