Preheat oven to 350 degrees. Meanwhile, cook the bacon in a skillet, careful not to make it too crispy. Remove bacon to paper towel to drain. Once cool, chop and set aside.
Place 8 eggs in a large bowl, add in milk and stir gently to combine. Add kale, carrots, bacon, onions, and most of the cheese (reserve a bit to sprinkle on the cups before they go in the oven).
Spray a cupcake pan with non-stick cooking spray and ladle in egg mix until cup in 3/4 full. Fill all 12 cups.
Sprinkle a bit of remaining cheese on top of each cup.
Bake in 350 degree oven for 20 minutes or until the egg in fully cooked.
Remove and allow to cool for about 5 minutes, then remove from pan to cool totally. If the eggs don't pop right out, use a knife around the edge to loosen.
Once cool, place cups in a freezer bag for storage.
Notes
To Reheat: To thaw overnight: Pull out the desired number of cups and place in the refrigerator overnight to thaw. In the morning, heat for approximately 15 seconds in the microwave until hot and ready. If frozen, place in microwave for approximately 30 seconds until hot and ready. Enjoy!