Preheat the oven to 300 degrees Fahrenheit with the rack placed in the center of the oven. Place a second rack just beneath it and add an empty baking sheet. Fill the empty baking sheet with water to create steam in the oven. Spray a muffin pan well with nonstick cooking spray and set aside.

Add 8 large eggs, ⅔ cup whole fat cottage cheese, ¼ teaspoon salt, and 3-4 pinches ground black pepper to a blender and blend for 15-20 seconds until smooth.

Transfer the egg mixture to a large bowl and stir in 1 ½ cups shredded gruyère cheese. Use a ladle or a measuring cup to scoop the egg mixture into the wells of the muffin tin, filling them no more than ⅔ of the way full. Try to disperse the cheese evenly throughout the muffin wells while filling them.

Sprinkle ⅓ cup chopped cooked bacon evenly over the tops of the egg mixture in the wells.

Place the muffin tin on the middle rack of the oven and bake for 30-35 minutes or until the center of the egg bites is set. Remove from the oven and let them cool completely before removing from the pan. You can loosen the sides from the pan by running a small silicone spatula around the edges before gently lifting them.