Bacon and Gruyere Egg Bites

Instructions

1. Adjust oven rack to middle position and heat oven to 325F. Spray a 12-cup nonstick muffin tin with vegetable oil spray and bring a kettle of water to boil.
2. Cook the chopped bacon in a 12-inch skillet over medium-high heat until crispy, 5 to 7 minutes. Transfer to a paper towel-lined plate.
3. Process the cottage cheese in a blender on high until smooth, about 1 minute. Add 1 egg and process on low until just combined. Pour into a large bowl, add the remaining 11 eggs and salt, and whisk until well combined.
4. Divide the grated Gruyere and bacon evenly among the muffin cups, then ladle the egg mixture over the filling. Stir each cup with a skewer to evenly disperse the fillings.
5. Transfer the muffin tin to a rimmed baking sheet in the oven and pour boiling water onto the baking sheet to fully cover the bottom. Bake until centers register 170-175F, 24 to 28 minutes. Cool 10 minutes, loosen edges, and serve.