1Preheat oven to 350°F. Generously spray 12-cup muffin pan with no stick cooking spray.
2Beat eggs, half-and-half and Seasoning in large bowl with wire whisk. Stir in crumbled bacon, avocado, 1/2 cup of the cheese, beans, corn and bell peppers. Fill each muffin cup evenly with egg mixture. Sprinkle with remaining 1/2 cup cheese.
3Bake 18 minutes or until egg is set. Cool 5 minutes on wire rack. Run small knife or spatula around each cup to loosen. Serve warm.
4Make Ahead Tip: Cool egg cups completely on wire rack. Run small knife or spatula around each cup to loosen. Store in airtight container in refrigerator or freezer. To reheat, place egg cup on microwavable plate. Microwave on HIGH 30 seconds for refrigerated egg cup or 1 minute for frozen egg cup. Let stand 1 minute before serving.