Line two 12-cup mini muffin pans with foil liners. In a large bowl, whisk together eggs, heavy cream, salt and pepper. Quarter baby potatoes, and thinly slice crosswise. Add to egg mixture with shallots; toss to coat. Divide mixture among muffin cups. Bake at 350 degrees until puffed and cooked through, about 25 minutes. Top with rosemary.