Preheat the oven to 350°F (175°C).

Generously grease a mini muffin pan with nonstick cooking spray.

In a medium bowl, whisk the eggs until fully combined and slightly frothy.

Whisk in the heavy cream, salt, black pepper, garlic powder, and onion powder.

Stir in the shredded cheddar cheese and green onions if using.

Pour the egg mixture evenly into the prepared muffin cups, filling each about ¾ full.

Bake for 15–18 minutes, until the egg puffs are set in the center and lightly golden on top.

Remove from the oven and allow them to cool slightly before removing from the pan.

Serve warm or let cool completely for storage.