Preparation Instructions

• Bring a kettle of water to a boil. Set one oven rack in the middle position and another in the lowest position. Preheat the oven to 300°F.
• Place a 9x13-inch metal or ceramic baking dish on the lower rack and fill it halfway with the boiling water from the kettle.
• Spray a nonstick muffin pan generously with nonstick cooking spray.
• In a small nonstick skillet over medium-high heat, cook the bacon, stirring frequently, until crisp, 5 to 6 minutes.
• Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain.
• In a blender, combine the eggs, cottage cheese, Gruyère, cornstarch, salt, pepper, and hot sauce. Blend until completely smooth, about 30 seconds.
• Pour the egg mixture evenly into the prepared muffin pan, filling each well about three-quarters full.
• Divide the bacon evenly over the egg bites and gently press some into the batter.
• Bake for 20 to 25 minutes on the middle rack, until the eggs are set.
• Remove from the oven and let rest in the pan for about 5 minutes before serving warm.