PREHEAT OVEN: Preheat the oven to 300°F. Place a 9 x 13 inch baking dish on the bottom rack of the oven and carefully fill it halfway with hot water to create steam in the oven. Position another oven rack in the center of the oven.

PREP PAN: Spray a mini muffin pan with nonstick cooking spray to prevent the egg bites from sticking.

COOK BACON: Heat a large skillet over medium heat. Add 6 slices bacon, diced and cook for 5 to 7 minutes, stirring occasionally, until crisp. Transfer the bacon to a paper towel-lined plate.

BLEND EGGS: In a food processor combine 6 large eggs, 1 cup cottage cheese, 2 ounces Gruyère cheese, shredded, 2 ounces Monterey Jack cheese, shredded, 2 tablespoons cornstarch, ¼ teaspoon kosher salt, ¼ teaspoon fresh ground black pepper, and ½ teaspoon hot sauce. Blend for 20 to 30 seconds until the mixture is completely smooth.

FILL PAN: Pour the egg mixture into the prepared mini muffin pan, filling each cup about ¾ full.

ADD BACON: Sprinkle the cooked bacon evenly over the tops of the egg bites and gently press the bacon into the egg mixture so it is mostly covered.

BAKE: Place the muffin pan on the center rack and bake for 15 to 20 minutes until the egg bites puff up and begin pulling slightly away from the sides of the pan.

REST: Let the egg bites rest in the pan for 5 minutes so they set and are easier to remove.

SERVE: Use a small spoon or butter knife to gently lift the egg bites from the pan. Serve warm.