Blender Egg Bites, Bacon & Gruyère

Method

1. Heat the oven to 325°F with a rack in the middle. Cook the bacon in a skillet over medium heat for 8 to 10 minutes until crisp, drain and crumble. Butter a 12-cup muffin tin and set it inside a rimmed half-sheet pan.
2. Blend the eggs, cottage cheese, salt and pepper on high for 45 seconds, until completely smooth with no visible curds.
3. Divide the bacon, Gruyère and chives among the 12 cups. Pour in the egg mixture evenly, filling each cup to ¼ inch below the rim. This makes 12 bites, and a serving is 3.
4. Slide the oven rack out, set the sheet pan with the filled tin on it, pour ½ inch of very hot tap water around the tin, and gently push the rack in. Bake for 25 to 28 minutes, until puffed, set, and the centers barely jiggle (160°F in the middle).
5. Rest 5 minutes while they settle, then run a knife around each bite and lift out. Cool completely before storing.
6. Refrigerate for up to 4 days, or freeze on a tray until solid and bag for up to 2 months. Reheat 3 bites in the microwave for 45 seconds from the fridge or 90 seconds at 50% power from frozen, until hot through (165°F). Add 20 seconds if the center is still cold.