Preheat your oven to 300°F (150°C) and bring a pot of water to a boil.

Cook 5 slices of chopped bacon in a skillet over medium heat until crispy, about 4-5 minutes. Drain excess grease.

Blend 1 1/4 cups cottage cheese, 1 cup Gruyere cheese, 1 tablespoon cornstarch, 1/4 teaspoon salt, and a pinch of black pepper until smooth.

Add 8 large eggs to the blender and blend until fully incorporated.

Generously spray a 12-cup muffin tin with cooking spray.

Distribute the cooked bacon evenly into the muffin cups.

Pour the egg and cheese mixture into each muffin cup, filling them about three-quarters full.

Place the muffin tin into a larger baking pan, then carefully pour boiling water into the pan until it reaches halfway up the sides of the muffin cups.

Bake for 30 minutes or until edges are set but center is slightly jiggy.

Cool for 5 minutes before loosening the edges with a knife and removing from the tin.