Spray a standard sized muffin pan with cooking spray.
Bake or fry the bacon until it's cooked through and crispy (Feel free to use pre-cooked for a shortcut). Then chop each piece of cooked bacon into four, equal sized pieces. Next, line the bottom of each muffin well with 2 pieces of the sliced bacon.
Sprinkle 1 tbsp of the shredded Gruyere cheese evenly between the 12 muffin wells. Then add the remaining 3 ounces (3/4 cup) of Gruyere into a large high speed blender.
Place the remaining ingredients into the blender with the cheese. Once all ingredients are added, blend on high speed for about 1 minute (until everything is well incorporated and bubbles begin to form).
Evenly pour the egg mixture into each muffin well, over the cheese and bacon, this will fill each well almost all the way to the top.
Place the muffin tin inside a large rimmed roasting pan and pour hot water inside the roasting pan until the water comes up 1-2 inches along the outside bottom of the muffin tin.
Bake the egg bites in the water bath for 30 min, until the eggs are set and the tops are slightly golden. Be careful when removing the baking sheet from the oven - Serve egg bites right away, or allow to cool before transfering to a container or zip-top bag for the fridge. Optional garnish: fresh chopped parsley or fresh ground pepper.
Serving: 1egg bite | Calories: 148kcal | Total Carbs: 1g | Protein: 10g | Fat: 12g | Net Carbs: 1g