Preheat oven to 350 degrees. Gather all of your ingredients so that you have everything close at hand on the counter or table. Spray miniature muffin pan with baking spray. Using a box grater, shred the cheddar cheese.
Prepare the Dough
In a large mixing bowl, cream together the softened butter and cream cheese. Add the all-purpose flour to the creamed mixture. Beat until well blended. Cover with plastic wrap and refrigerate for 20 minutes.
Shape the dough into 24 balls. Using a tart tamper (or your thumbs) press each ball into the bottom wells of the prepared miniature muffin pan.
Sprinkle a teaspoon of shredded cheese and 1/2 teaspoon of green chilies into each shell.
Prepare the Egg Mixture
In a small bowl, whisk together the large eggs, whipping cream, kosher salt and freshly ground black pepper.
Spoon egg mixture into the shells to fill.
Bake in preheated oven for 30-35 minutes until golden brown. Cool for 5 minutes before serving removing from the pan. Serve warm with with taco sauce, if desired. Makes 2 dozen.
Notes
*Unless otherwise indicated, all butter used on this recipe site is salted.