Preparation and Preheat: Preheat your oven to a low temperature of 325°F (160°C). This lower temperature is essential for a moist texture. Prepare a standard 12-cup muffin tin by coating each cup thoroughly with non-stick cooking spray.

Set Up the Water Bath (Recommended): For the most tender and creamy results, place a large baking dish or roasting pan on the lower oven rack. Fill this pan halfway with very hot tap water. This creates steam (Bain-Marie) and prevents the eggs from drying out.

Blend the Base: In a high-speed blender, combine the 12 large eggs, the 1/2 cup of cottage cheese, the 1/4 cup of heavy cream, the 1/2 teaspoon of salt, the 1/4 teaspoon of black pepper, and the optional pinch of cayenne pepper.

Achieve Smoothness: Blend the mixture on high speed for a full 30 to 60 seconds. The goal is to completely pulverize the cottage cheese curds until the mixture is uniform, very smooth, and slightly frothy. This is the secret to the signature fluffy texture.

Fold in Fillings: Gently stir the 1/2 cup of cooked, crumbled bacon and the 1/2 cup of shredded Gruyère cheese directly into the blended egg mixture.

Fill and Bake: Carefully and evenly pour the egg mixture into the prepared muffin tin cups, filling each cup almost completely to the rim. Place the filled muffin tin into the water bath pan (or directly onto the rack if skipping the water bath). Bake for approximately 25 to 35 minutes. Do not open the oven door during the initial 20 minutes.

Check for Doneness: The egg bites are done when the centers appear set and firm to the touch, and the edges may look lightly golden. Avoid overbaking, as this will result in a rubbery texture.

Rest and Release: Remove the muffin tin from the oven and allow the egg bites to cool in the pan for 5 to 10 minutes. They will deflate slightly as they cool. Run a small offset spatula or thin knife gently around the edge of each cup to ensure they are fully loosened before popping them out.