The Expert Hostess 

Place bacon in frying pan and turn stove on low heat.  Cook bacon, turning often until it is golden brown.  Remove bacon, reserving fat, and cut into ½ inch pieces.

Heat frying pan on medium-high heat with 2-3 Tablespoons reserved bacon fat.  Cook steak for about 5 minutes per side.  Remove steak and allow it to rest for 5 minutes.  Cut steak into thin strips (about 1/4 inches thick).

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Cut the top 2-3 inches of the asparagus stalks into ½ inch pieces.  Discard the remaining stalks. Cut mushrooms in slices and then cut each slice in half.  Dice one half of the pepper. Place the asparagus tips, mushrooms, peppers, and shallots in 2-3 Tablespoons remaining bacon fat over medium heat, and saute vegetables just until slightly tender.  Remove from heat and drain fat.

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Preheat oven to 350 degrees. In large bowl, crack all 12 eggs, add heavy cream, vegetable mixture, steak, bacon and cheese.  This mixture will be thick and full of delicious goodies! Grease the muffin tins with crisco, butter or oil spray. With a ladle or measuring cup, add the egg mixture until the muffin tin is ¾ full. Once the muffin tins are full, place the pan in the oven for approximately 8 - 10 minutes.  Do not overcook! The mixture should be set but not spongy. Immediately after removing from oven, place an additional sprinkle of cheddar cheese. Place back in warm oven to melt cheese, approximately 1 minute. Garnish with green onion slices if desired.