Preheat the oven to 375°F.
Cook the bacon until crisp. Drain on paper towels and chop into small pieces.
Lightly grease a 12 cup muffin pan.
In a mixing bowl, whisk together the eggs, half and half, sea salt, and black pepper until well combined.
Divide the chopped bacon, mixed greens, and minced tomato evenly among the muffin cups.
Pour the egg mixture over the fillings, filling each cup about three quarters full.
Bake for 18 to 22 minutes, or until the egg cups are puffed and the centers are set.
While the egg cups bake, stir together the mayonnaise and minced chipotle peppers in adobo.
Remove the egg cups from the oven and let them rest for a few minutes before removing them from the pan.
Serve with chipotle mayo
