Set your slow cooker to low and grease a muffin tin with butter or tallow.

In a skillet, brown the ground beef or sausage over medium heat until beautifully browned. Drain any excess fat.

In a large mixing bowl, whisk the eggs and heavy cream together until uniform and light.

Stir in the mozzarella and parmesan cheeses. Add the cooked meat and half of the pepperoni into the bowl.

Spoon the mixture into the muffin cups, filling them nearly to the top.

Place the remaining pepperoni and bacon crumbles on top of each muffin.

Cover the muffin tin with foil and place it in the slow cooker. Cook on low for 18 to 22 minutes.

Let the muffins sit in the tin for five minutes before gently removing them with a knife.