Ensure your rack in the oven is on the lowest level. Preheat the oven to 400 F. Line a baking sheet with tin-foil. Soak toothpicks in water.

Evenly spread bacon strips on the sheet and bake for 8-10 minutes. Do not let bacon crisp.

While the bacon cooks, whisk eggs, cream, green onions and a sprinkle of salt.

Add half the butter to a very wide pan on medium heat. Sauté half the shallots until translucent. Pour half of the egg mixture and cover for 2 minutes. Lift edges of the egg and allow any uncooked eggs to run under. Use a spatula to flip omelet. Transfer to a plate. Repeat with remaining shallots and eggs.

Remove bacon from oven and place slices on paper towels to drain. Slice both omelet rounds into 4. Once bacon is cool, roll omelet and wrap with 1 slice of bacon. Spear with a toothpick. Repeat for remaining 7.

Place rollups in a casserole dish and bake for 3 minutes.