Preheat the oven to 350F.
Cook the strips of bacon and set aside to cool. Once cool, crumbled into small pieces.
Sauté the green and red peppers and onions over medium heat until soft with a splash of oil and salt and pepper to taste.
Add in the garlic just before removing from the heat, stir, then set aside.
In a large bowl, whisk all 8 eggs, then stir in the veggie mixture along with the bacon crumbles. Add in any amount of Sriracha desired. I like things a bit spicier so I used 2-3 tablespoons (or a really generous squeeze).
Pour the mixture evenly into a greased cupcake pan, filling all 12 slots just short of the top.
Bake for about 15-18 minutes, or until the tops are firm to the touch or if an inserted toothpick comes out clean.
While the egg cupcakes are baking, combine the The Laughing Cow® White Cheddar Cheese Wedges into a bowl and stir until it’s nice and fluffy.
When the egg cupcakes are cool enough to eat, pipe or spoon a dollop of the whipped White Cheddar Cheese Wedges on top, and serve immediately.